If you’re looking for a reason to pluck those garden fresh veggies (or run to your nearest produce section) and whip up something light and yummy, look no further! This dish is packed with veggies, and its light base makes it the perfect summertime pasta dish. (Not to mention, it’s virtually guilt free! Especially if you use less pasta!)
I discovered this one night as I was looking to use the tomatoes off of my boyfriend’s vine.
I adapted the recipe from here.
I don’t like to measure (unless I’m baking or it’s absolutely necessary) so feel free to have some fun with it and switch things up to your liking and comfort 🙂
What you’ll need:
3 tablespoons olive oil
1-1.5 lbs of chicken breast (Honestly..you can add as much of this, or as little as you like. Up to you.)
2 tsp minced garlic
4-5 tomatoes (quartered) (You could also use 12 -15 cherry tomatoes, cut in half or canned tomatoes if that’s all you had on hand-though fresh would be ideal)
2 Shallots (thinly sliced)
1/2 lb broccoli, cut into florets
1 bunch of asparagus, (about 1/2 lb) cut into 1 inch pieces (*tip*for those that aren’t familiar with asparagus, you’ll need to remove the bottom ends, about an inch from the base. I recently learned that asparagus have a natural “break” in them, so you don’t even really need to cut them. Just bend the veggie about an inch from the base, and the’ll snap right off for ya!)
8 ounces (1 pkg) fresh sliced mushrooms
1 red bell pepper (sliced)
salt and pepper (to your liking)
fresh diced basil
fresh oregano (if you don’t have fresh herbs, just use a dried italian seasoning. Don’t sweat it!)
1/3 cup white wine (drink the rest 😉
red pepper flakes
1 cup chicken stock
1/2 package whole wheat rotini (use more or less if needed)
freshly grated pecorino romano cheese or parmigiano-reggiano cheese (again, use whatever italian cheese blend you prefer. Bear in mind that if you decide to use mozzerella, it is super “cheesy” & “stringy” & an altogether different texture than the romano or parmesan.)
Let’s get started:
1. Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
2. Heat oil in pan and set on med-heat. Cook the chicken until fully cooked and lightly browned.
3. Meanwhile, bring your water for the pasta to a boil and add pasta once its boiling.
4. Once chicken is done, remove from pan, and set aside.
5. Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
(If you like it spicy, add more red pepper flakes!)
6. Cook over medium heat for 3 minutes, stirring to mix well.
7. Add the cooked chicken, basil, oregano (or whatever italian seasonings you have on hand) and
white wine.
8. Cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
9. Add the chicken stock and bring to a slow boil. Lower heat.
(Time for the veggies!)
10. Add broccoli, tomatoes, asparagus and mushrooms at this time.
11. Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until veggies are
done to your liking. (I like them al dente! Slightly firm, but crisp.)
12. Drain your pasta and add it to the veggies pan. Cook for another minute or so until the heat
blends through.
If you have too much liquid, thicken with the corn starch, not enough add water. (This is a suggestion from the original recipe, though I have never felt the need to apply it.)
Serve immediately with freshly grated cheese. (I like to sprinkle it on at the end. Or even let each person “do” their own cheese.)
Then… VOILA! (see below)
This little dish does not disappoint! Fresh, light & healthy & oh so good :)
*This dish is so versatile. It can easily be made vegetarian, by removing the chicken and subbing in any other veggies of your choice. I plan to add some eggplant next time that I am patiently waiting to pick from my boyfriend’s garden.* 🙂
