I've been eating a lot of fresh veggies lately and had a surplus. My friend's had given me a squash from their garden and my father had given me a gigantic tomato from his. I wanted to use them together and thought for a few days how to do it.
This is what I came up with:
~ 1 cup of GF pasta (or regular pasta)
Red Pepper Flakes
1 Clove of Garlic
1/2 Medium Onion
1 Soft Skinned Squash
1 Chicken Breast
1 Large Heirloom Tomato (or a bunch of small cherry tomatoes)
1 Wooden Spoon
1 Plastic Spatula
1 Pot of Water with lid
1 Smallish bowl
1 Paper towel
1. Heat water in pot on high. Add salt and oil (to flavor pasta and keep it from sticking). Keep your lid on for it to boil faster.
2. On medium high, heat oil in one of the pans.
3. Dice garlic and onion. Add to the heated pan.
4. Dice Squash wait until garlic has begun to turn golden brown and the onion has become translucent. Add Squash and brown, stirring occasionally using the wooden spoon. Add spices to taste.
5. Dice tomato, set aside bowl.
6. Your water should be boiling by now. Add your pasta, bring back to a boil and put on your lid.
6. On medium high, heat oil in second pan.
7. Set out paper towel on cutting board. Next to the paper towel begin dicing chicken and placing on the paper towel. Once all chicken has been diced blot it dry (this is so that it will brown nicely). Wash your hands.
8. Salt the chicken using about 1/2 teaspoon of salt.
8. Place chicken in free pan, spacing out so that no pieces are touching (this will keep the chicken from steaming instead of sautéing). Wash your hands again. Add about 1/4 teaspoon dried rosemary. Use the spatula to turn the chicken once it becomes brown on one side.
9. The pasta should be done by now. Drain (but do not rinse) and add to the pan with the veggies. Add the diced tomatoes. Keep on low heat. This will get your tomatoes to sweat a little and create a fresh sauce.
10. Once the chicken is brown on all sides add to the veggies and pasta. Stir with either the wooden spoon or the spatula.
11. Serve hot.
Possible Wine Pairings:
Red: Sangiovese or Aglianico
White: Pinot Grigio