Summer Squash and Chicken Pasta with Cilantro Pesto
This pasta is a good example of making use of what’s in your refrigerator. You can easily substitute other vegetables depending on the ingredients you already have in your kitchen and the dish comes together in less than 20 minutes. Not bad.
Summer Squash and Chicken Pasta with Cilantro Pesto
Serves 4
2 cups loosely packed cilantro leaves
4 cloves garlic, crushed
1/4 cup plus 2 tablespoons olive oil
1 lemon, juiced
6 tablespoons finely grated Parmesan
3 cups diced yellow squash
salt and freshly ground pepper
2 chicken breasts, diced
3 tablespoons diced red pepper
1/4 cup sliced mushrooms
1 tablespoon white wine
2 cups cooked pasta (I use a whole wheat pasta)
shaved Parmesan to garnish
In a Cuisinart, combine cilantro, garlic, 1/4 cup olive oil, and lemon. Puree until smooth and add an additional tablespoon of olive oil and the grated Parmesan. Pulse well and reserve for later.
In a large saute pan over medium heat add remaining olive oil and yellow squash. Cook squash for 6 to 8 minutes until softened and season with salt and pepper. Next, add chicken to the pan and saute with yellow squash for 3 to 4 minutes then add in the red pepper, mushrooms, and white wine. Cook mixture for a final 3 to 4 minutes and then drain extra juices. Combine squash mix with cooked pasta and cilantro pesto and mix well.
Plate pasta and top with additional shaved Parmesan. Enjoy!
Tags: chicken pasta, cilantro pesto, easy and affordable meals
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