Every summer, my husband works hard to grow a beautiful garden in our backyard so we can make delicious dishes like Summer Vegetable and Chicken Pasta. He does this so we can save money on groceries and enjoy fresh vegetables all season long. I always look forward to cooking tasty meals for my family using the veggies and herbs we grow ourselves.
Today, I picked some yellow squash, zucchini, and fresh herbs from the garden. I decided to make a yummy pasta dish with chicken for dinner. In the kitchen, I sliced up the squash and zucchini, and then cooked them in a pan with some garlic and olive oil. The colors were so bright and pretty, and the smell was wonderful.
Next, I boiled some pasta and mixed it with the cooked veggies, some shredded chicken, and an easy sauce made with chicken broth, lemon juice, and Parmesan cheese. The flavors blended together perfectly, and I couldn’t wait for my family to try it.
When we all sat down to eat, everyone loved the Summer Vegetable and Chicken Pasta! It made me happy to see my family enjoying a healthy, homemade meal that we grew ourselves. I’m also excited to save some of our summer vegetables by drying or canning them, so we can keep eating garden-fresh meals even when the weather turns cold.
Other Pasta recipes like this Summer Vegetable and Chicken Pasta
- Haitian Spaghetti with Herring
- Haitian Spaghetti with Cajun Sausage – Ready in 35 minutes
- Authentic Haitian spaghetti
Summer Vegetable and Chicken Pasta
Ingredients
- 8 oz pasta your choice of shape
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 medium yellow squash sliced
- 1 medium zucchini sliced
- 2 medium yellow potatoes diced
- 2 cups cooked shredded chicken
- 1 cup chicken broth
- 2 tbsp lemon juice
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced yellow squash, zucchini, and diced yellow potatoes to the skillet. Season with salt and pepper. Sauté the vegetables for 8-10 minutes or until they are tender and lightly golden.
- Add the shredded chicken to the skillet and stir to combine with the vegetables.
- In a small bowl, whisk together the chicken broth and lemon juice. Pour the mixture into the skillet and simmer for 2-3 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet and toss to coat evenly with the vegetable and chicken mixture.
- Remove the skillet from the heat and stir in the grated Parmesan cheese until well combined.
- Taste and adjust the seasoning with salt and pepper as needed.
- Garnish with fresh basil or parsley and serve hot.
- Enjoy your Summer Vegetable and Chicken Pasta!
Notes
the Summer Vegetable and Chicken Pasta recipe is a perfect way to celebrate the bounty of the summer season. By incorporating fresh, vibrant vegetables like yellow squash and zucchini straight from the garden, this dish becomes a delightful and nutritious meal that the whole family can enjoy.
The combination of tender chickee, vegetables, and noodles, and a light, flavorful sauce creates a satisfying and wholesome pasta dish that highlights the best of summer’s produce.
With a little love and care in the garden, as shown by my proud husband, and some creativity in the kitchen, this Summer Vegetable and Chicken Pasta recipe is sure to become a beloved staple in any household.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
