This is a new recipe for our family. I got it from my friend, Jen, while at swim lessons a few weeks ago.
I did, however, make a few changes. Jen likes to use broccoli and carrots in hers - but I chose to use red and yellow peppers with zucchini. There is just something about this combination of vegetables that says "Summer" to me.
Other than that, the recipe is the same. It's a wonderful, light meal for the summer - especially here in Texas where we all feel like we're melting.
I hope you enjoy!
Ingredients:
2 Tbs olive oil (divided)
2 chicken breasts cut into small slices
1/4 cup finely chopped onion
half a yellow pepper - cut into small cubes
half a red pepper - cut into small cubes
1 small zucchini - cut into cubes
2 cloves garlic, minced
1 tsp salt
12 oz angel hair pasta
1 cup chicken broth
1 tablespoon fresh basil - chopped
1/3 to 1/2 cup grated parmesan cheese
Begin heating water for the pasta. Meanwhile, heat 1 Tb oil n medium skillet over medium heat; add chicken and onions and cook about 5 to 7 minutes or until the chicken is no longer pink in the center. Remove chicken from skillet and drain on paper towels.
Heat remaining 1 Tb of oil in the same skillet. Add vegetables and cook until tender, about 5 minutes. Add garlic and saute for an additional 30 seconds.
When water in boiling, cook pasta according to package directions.
Add chicken broth and basil to the vegetable mixture. Return chicken to the skillet. Add salt, reduce heat and simmer.
Drain pasta and add to the vegetable/chicken mixture. Lightly stir to combine. Place in a large serving bowl and sprinkle generously with fresh parmesan cheese.
*Notes*
You must use real cheese. In fact, I highly recommend buying the kind that you find in the refrigerated section - not the powdery, located on the shelf kind. I used that kind, because it was all that I had, however you must learn from my mistakes. Buy the real stuff!
