one of my favorites. it’s so easy and it tastes very light and fresh.
ingredients
1/2 tsp salt
pasta (I usually just cook enough so that about half the dish is pasta)
1 tbsp olive oil
2 cloves minced garlic
1 medium zucchini, sliced
4 or 5 sprigs basil, leaves shredded
3 chicken thighs, cut into bite-sized pieces
1/2 cup halved cherry tomatoes
1 tsp lemon zest
1 tsp fresh lemon juice
black pepper or crushed red pepper flakes to taste (optional)
directions
Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 1 minute less than what the directions show. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add chicken and saute. After the outside of the chicken has cooked, add zucchini and yellow squash and sauté gently until zucchini softens slightly and chicken is cooked through, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.
The original recipe is here: http://www.epicurious.com/recipes/food/views/232658
