1 – 1/2 Pounds skinless boneless chicken breast
2 Yellow squashes
1 Zucchini squash (you can use just yellow or just zucchini if you like)
7 Campari tomatoes (or one large red tomato)
1/4 Cup diced orange, red or yellow sweet pepper (green pepper is ok, too)
1/4 Cup minced red onion (sweet or yellow onion are ok)
2 Green onions
1/2 – 3/4 Head of garlic crushed or finely minced
3 Tablespoons olive oil
1 Teaspoon salt
1 Teaspoon dried Italian seasonings
Crushed red pepper to taste (optional, place on table)
Prepare Bowl 1:
Cut squashes lengthwise twice to form quarter sections, then slice into 1/4-1/2 inch thick pieces. Remove core and seeds from sweet orange pepper and chop until you have a quarter cup. Mince 1/4 cup of red pepper.
Prepare Bowl 2:
Cut roots off green onions and cut into 1/8 inch thick slices. Cut the stem part off tomatoes. Cut in half lengthwise, then slice the halves into thirds. Crush or finely mince garlic cloves.
Cut the chicken into bite-sized cubes.
Begin preparing pasta according to instructions on package.
Preheat deep skillet at just over medium heat. Add 1 tablepoon olive oil and brown chicken with salt and Italian seasonings. This should take about five minutes.
When there is no pink chicken visible when you cut a piece in half with your spatula, stir in the vegetables from Bowl 1 and 2 tablespoons olive oil and saute until the squash just begins to appear translucent. This should take about seven minutes.
Stir in contents of Bowl 2 and saute for about three minutes.
Serve the Chicken, Squash and Tomatoes Italian Pasta Sauce on top of the pasta.
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