Farfalle with Chicken, Zucchini & Tomato

If you don’t mind cutting fresh vegetables, this is another flavorful quick-fix one-dish meal. I know many families spend an hour or so on Sundays doing food prep for the week, but I’m one of those rare folks who finds using a knife relaxing.

For this meal, all you need is a fresh zucchini, a few fresh tomatoes, and some chicken breasts. It all comes together easily.

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Farfalle with Chicken, Zucchini & Tomato

  • 1 16–oz package farfalle, cooked in boiling water to al dente
  • 2 chicken breasts, cut into bite-size pieces
  • ¼ cup high-quality extra-virgin olive oil
  • 4 garlic cloves, crushed
  • ½ yellow onion, minced
  • 1 large zucchini, diced
  • 1/2 tsp crushed rosemary
  • 3 Roma tomatoes, diced
  • juice of 1 lemon
  • sea salt and freshly ground pepper

In a large pot of salted water, boil pasta until al dente; drain but do not rinse. Set aside.

Heat oil in large skillet over medium-high heat; add garlic and saute for 1 minute. Mix in chicken breast pieces, coating well. Allow to cook, stirring occasionally, until lightly browned, about 5 to 7 minutes. Remove chicken and set aside, reserving any accumulated juices.

In the same skillet, mix zucchini and rosemary into remaining oil and garlic pieces, stirring well, for about 3 minutes, or until just becoming tender. Add in tomato and mix well. When warmed through, add chicken pieces and any juices; stir well. Add in juice of one lemon.

Toss in pasta, coating well with the chicken-zucchini mix. Season with sea salt and freshly ground pepper.

Serve hot topped with freshly grated Parmesan cheese.

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Shrimp with Harissa & Squash

In an effort to eat more healthfully using ingredients I had on hand without running to the store, I created this delicious, quick-fix dish featuring shrimp and homegrown squash and zucchini.

We served it over cheese grits, but it would be equally good over brown rice or couscous just on its own.

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Shrimp with Harissa & Squash

  • 2 Tbsp olive oil
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp chili powder
  • 1/2 tsp harissa
  • 2 fresh zucchini, halved and sliced
  • 2 fresh yellow squash, halved and sliced
  • 1 pound fresh shrimp, peeled
  • sea salt to taste
  • hot freshly cooked polenta, brown rice, or couscous, if desired

In a skillet, sauté onion in olive oil until translucent; add garlic, chili powder, and Harissa and stir to blend. Add in zucchini and yellow squash, stirring frequently.

When squashes are just beginning to soften, add shrimp. Cook, stirring frequently, until shrimp is cooked through, about 3 to 5 minutes.

Serve over hot cooked polenta, brown rice, or couscous.

 

 

 

 

 

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