Look for zucchini and yellow summer squash with skins that are free of soft spots, nicks, and shriveling. Smaller, less mature squash have fewer seeds and a more delicate flavor than the large ones, which can become woody and bitter.
You Will Need:
8 ounces dried whole what or spinach fettuccine
2 Cups zucchini and/or yellow squash, halved lengthwise and sliced
2 Cups broccoli florets
¼ Cup snipped dried tomatoes (not oil pack)
2 Cups fresh baby spinach
3 Tablespoons snipped fresh basil
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
¾ Cup finely shredded Parmesan, Romano, or Asiago cheese (3 oz)
¼ Cup fat free milk
1 Tablespoon olive oil
12 oz. Chicken breast tenderloins
2 cloves garlic, minced
Additional shredded cheese from above
In a Dutch oven cook pasta according to package directions, except do not use salt
Add zucchini and/or yellow squash, broccoli, and dried tomatoes for the last 2 minutes of cooking; drain.
Return pasta mixture to hot Dutch oven.
Add spinach, basil, salt, and pepper to pasta; toss gently.
Add ¾ Parmesan cheese and milk; toss to coat.
Meanwhile, in a large skillet heat oil over medium heat.
Add chicken and garlic.
Cook for 3 to 5 minutes or until chicken is no longer pink, stirring occasionally.
Add cooked chicken to pasta mixture; toss gently.
Divide among six serving plates.
If desired, garnish with additional Parmesan cheese.