Chicken And Pasta With Summer Vegetables Recipes

CHICKEN PICCATA WITH SUMMER VEGETABLE PASTA

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
• Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
• Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
• Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
• Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
• Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
• Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.

CHICKEN AND PASTA WITH SUMMER VEGETABLES

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.

PASTA WITH CHICKEN, BACON, AND SUMMER VEGETABLES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.
• Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.
• Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large serving bowl.
• Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.