This is one of my favorite go-to meals when I’m pressed for time and want something healthy.
Go-to Sauteed Chicken & Pasta
4 boneless, skinless chicken breasts
1 sprig fresh rosemary, snipped
Zest & juice of one lemon
2 garlic cloves, minced
Olive oil (eyeball it)
Freshly ground black pepper
2 zucchini, sliced
2 squash, sliced
Whole wheat linguine
Season both sides of chicken breasts with salt and pepper. Combine rosemary, garlic, lemon juice, zest, and olive oil. Divide mixture evenly into two large storage bags. To one bag, add chicken breasts and to the other bag, add the zucchini and squash slices. Let marinate in refrigerator at least one hour.
Cut chicken breasts into bite-size pieces and sautee in a large non-stick skillet over medium-high heat. Meanwhile, heat a pot of water until boiling and add linguine. Remove chicken from heat and set aside. Sautee zucchini and squash over medium heat just until slightly tender. Add chicken and pasta to vegetables and toss. Grate parmesan-reggiano cheese over chicken and pasta just before serving.
Like my cute serving bowl? It came from Inside Up (251-438-6788) and was a gift from some lovely friends of mine (thanks, again, Susan & Willie!). There’s quite a buzz about this store that features everything from barware to colorful purses to local spa butter. Sounds like my kind of place! If you’re in the downtown area, check ’em out. They’re located by the YMCA (look for the iron gates). Maybe I’ll see you there! 😉
Stay tuned for part 2 in my Blogging for Babies series. I’m developing a sweet recipe you won’t want to miss!