Here’s a healthy and light pasta that combines chicken and a variety
of veggies in a light white wine sauce. It doesn’t take a lot of time or complex cooking techniques, so it’s
easy for a group or even just for yourself. Take out the chicken and make a vegetarian version, or substitute shrimp
for a seafood and veggie pasta. Makes two large servings. Enjoy!
Ingredients
1 ˝ lbs. Boneless skinless chicken breasts
˝ lb. Angel Hair Pasta
1
stalk Yellow Squash
1 Zucchini
1 Package Shitake Mushrooms
Sun dried tomatoes
˝ Large White Onion
5 Cloves
Garlic (Peeled and Minced)
1 Shallot
Extra Virgin Olive Oil
˝ Cup White Wine (I prefer Pinot Grigio or Sauvignon
Blanc)
Parmesan Cheese (freshly grated)
Coarse Kosher Salt
Fresh Ground Black Pepper
Oregano
3 qt. (or larger) Sauté pan
8 qt. Stock Pot or Pasta Pot
Prep (15 minutes)
Dice onion and shallot
Remove stems from shitake mushrooms and chop
coarsely
Chop zucchini and squash into small cubes
Mince garlic
Season chicken with salt, pepper and oregano, and
slice into small cubes.
In stockpot, bring water to a boil then add salt liberally.
Cook (15 minutes)
1. Add angel hair pasta to boiling water. Cook for about five
minutes while doing the sauce. Remove from heat and let it sit in the salty water until sauce is finished.
2. For your chicken and sauce – coat the bottom of a sauté
pan with olive oil and add white onion, shallot, zucchini, squash and shitake mushrooms and allow them to sweat. Season
with salt and pepper.
3. Add garlic and sun dried tomatoes and cook for several minutes.
4. Toss in chicken and sauté until it is cooked. Continue
to fold in ingredients while chicken is cooking.
5. Pour in ˝ cup (or so) of white wine.
6. Reduce heat to a simmer for about 5-10 minutes until sauce
is reduced.
7. Remove pasta from water and toss into the sauté pan.
Toss well until pasta is coated with sauce and serve.
8. Top with grated parmesan cheese.
