CHICKEN AND PASTA WITH SUMMER VEGETABLES

Chicken and Pasta With Summer Vegetables image

Provided by Marcia Devenitch

Categories Pasta

Time 40m

Number Of Ingredients 12

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3 chicken breasts (I've used bone in, skin on and baked it, then de-skinned and deboned it and boneless and skinless and sauteed it and I've used leftover chicken)
2 zucchini, diced
2 yellow summer squash, diced
1 red pepper, diced
2 c chicken broth (more if you like it saucier)
2 tsp chopped garlic (more or less to taste)
3 c cooked pasta of your choice, I like bow ties
8 large basil leaves, I use my kitchen scissors and cut it up right into the pan
1 large handful Parmesan or Pecorino Romano cheese (more or less to taste)
1 lemon, juiced
1 Tbsp corn starch mixed with a bit of cold water
salt and pepper, to taste

Steps:

1. Prepare the chicken (bake 3 bone-in, skin-on breasts at 350 for about an hour, cool, remove skin and bone OR saute 3 boneless, skinless chicken breasts OR use leftover chicken) and cut into bite-size pieces.
2. Dice zucchini, yellow squash, and red pepper. Melt and heat about 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan or wok. Saute the vegetables until tender. Add the garlic and saute for 3 more minutes.
3. Add chicken broth and heat until liquid is starting to bubble. Add the corn starch and cold water and stir. (Add more if you want the sauce thicker.) Add the lemon juice.
4. Add the basil, chicken, and pasta and heat through. Season with salt and pepper to taste. Sprinkle with cheese and stir. Serve with some cheese sprinkled on top.