Chicken Pasta




  1. Bring large pot of lightly-salted water to a rolling boil. Add pasta and cook 8-10 minutes. Drain and keep warm
  2. Heat olive oil in large skillet over medium heat. Saute garlic for 2 minutes, being careful not to burn
  3. Stir in chicken and cook until no longer pink and juices run clear. Remove chicken from skillet and set aside
  4. Heat 1 tbsp olive oil and then add onion, all peppers and squash. Cook until tender
  5. In a large bowl combine pasta, chicken, peppers, basil, and balsamic vinegar. Toss until evenly distributed

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