Summer Pasta

So, I’m getting all these great veggies in my bi-weekly CSA share and sometimes it can be a challenge to eat all of the bounty. This month I have a lot of yellow summer squash. The first ones from two weeks ago, I sautéed with garlic and onions and we ate that with crispy chicken tenders. This week I got even more squash, but I wanted something different. And pasta. I wanted some carbs.

So I looked up recipes online and found this one: http://allrecipes.com/recipe/73021/summer-squash-chicken-alfredo/  but of course I didn’t have all the ingredients, and I adjusted it. This is what I did, and it came out really tasty.

———-

1 chicken breast

1 large clove organic garlic

Half of an 8 oz. package of gluten free penne

1 organic yellow squash, cut up, seeds removed

1 handful of julienned smoky sundried tomatoes

1 cup grated cheese blend (parmesan, asiago, romano)

1 cup plain Greek yogurt

 

– Saute the chicken, garlic, and sundried tomatoes in Mojo sauce.

– Saute the squash in a pan with olive oil and coconut oil.

– Boil the pasta til done.

– Put everything into the biggest pan and mix together.

– Season with Trader Joe’s Himalayan Pink Salt and Rainbow Peppercorns.

– Garnish with organic sage and enjoy!

summer pasta

(I think using the yogurt and grated cheese is lighter and healthier than the pre-made sauce used in the original recipe.)
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