Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces | linguini, whole-wheat, | 1 3/4 | pounds, raw | chicken cubed | 1/2 | teaspoons | kosher salt or to taste | 1/2 | teaspoon | black pepper, freshly ground | 1 | tablespoon | Extra Virgin Olive Oil (First cold press) | 1/2 | cup, chopped | Onion, sliced | 2 | cloves | Garlic, Minced | 2 | medium | zucchini, cut into strips | 2 | cups, cubes | Squash - yellow, thinly sliced | 16 | fliud ounces | heavy cream (1/4 cup) | 6 | tablespoons | basil pesto |
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Steps
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Sequence
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Step
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| 1 | Cook past according to package directions; set aside. | 2 | Meanwhile sprinkle chicken with salt and pepper. | 3 | Heal oil in a large skillet over medium high heat; add chicken, cook 6 minutes or until browned. Remove from skillet. | 4 | Add onion and garlic to skillet; cook 5 minutes. | 5 | Add zucchini and squash; cook 5 minutes or until just tender. | 6 | Stir in cream and pesto; bring to a boil; reduce heat, and simmer 10 minutes or untii thickend. | 7 | Stir in chicken and pasta. |
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