It has been the best week! Celebrated my birthday on Wednesday and finally visited the rooftop at London House, which I highly recommend. It has an incredible view of the city!
And now it's almost the weekend and the Fourth of July, which is my favorite holiday. I look forward to this weekend all year long!
If you're looking for a fresh summer pasta to make this weekend (or for summer in general) this is it. Skinnytaste has such great healthy recipe ideas for every craving.
I added summer squash and zucchini to my pasta, which I highly recommend. This recipe is so easy to make and is absolutely delicious.
Happy Fourth of July!
Prep: 15 minutes | Total: 1 hour
Bring a large pot of salted water to a boil.
Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, zucchini, squash, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to the mix and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.
- 2 skinless chicken breast halves, diced in 1 inch cubes
- cooking spray
- 1/2 tsp each of dried oregano and dried basil
- kosher salt and fresh pepper
- 8 oz gluten-free or whole wheat spaghetti
- 2 cups grape tomatoes, halved
- 1 yellow squash
- 1 zucchini
- 6 cloves garlic, smashed and coarsely chopped
- 4 tsp extra virgin olive oil
- 4 tbsp chopped fresh basil
**Recipe inspired by SkinnyTaste
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