Looking for a one dish summer dinner loaded with the great produce available to us now? This may be the one.
This light and yet satisfying combination of summer vegetables, pasta, and chicken can be served warm or at room temperature.
The chicken can be grilled or sautéed on top of the stove. The vegetables can also be grilled or oven roasted.
The original recipe calls for zucchini, summer squash, and fresh tomatoes, but I added some fresh corn, and roasted all the veggies in the oven.
I pan fried the boneless chicken breast in a bit of olive oil and butter, till they were golden, but still moist.
In the past I have grilled everything which is a great option as well.
I had some delicious local yellow and red cherry tomatoes, and decided to use those, but any ripe, juicy, flavorful tomatoes will be delicious. You want those juices! I didn’t fuss with seeding them. It’s not necessary.
For the herbs I added lots of fresh basil and fresh oregano. Use whatever herbs you prefer, but do use fresh.
The original recipe called for fusilli (also known as rotini) pasta, but I chose medium shells this time. Choose a pasta that will soak up the delicious sauce.
Pasta with Chicken and Summer Vegetables
(adapted from Fusili with Grilled Chicken and Summer Vegetables, Pasta Cookbook, Food and Wine Books)
Ingredients
¼ cup plus 2 tablespoons good olive oil, plus more for grilling
Extra olive oil to brush veggies and chicken
¼ cup red wine vinegar
1/3 cup chopped red onion
¾ cup chopped fresh basil
¼ cup chopped fresh oregano
2 and ¾ teaspoons Kosher salt
Fresh ground black pepper
1 pound fresh tomatoes, chopped (about 2 cups)
2 zucchini (about ½ pound), cut lengthwise into 3 slices
2 yellow summer squash (about1/2 pound), cut lengthwise into 3 slices
1 ear fresh corn, cut off the cob
1 pound boneless, skinless chicken breasts
¾ pound pasta (fusilli, rotini, cavatappi, medium shells)
1. Light the grill or preheat oven to 450 degrees.
In a large bowl, combine the olive oil, vinegar, onion, basil, oregano, 2 and ½ teaspoons of the salt and ¾ teaspoon pepper. Add the tomatoes.
2. Brush both sides of the zucchini and summer squash with oil and sprinkle with1/8 teaspoon of salt and a pinch of pepper. Remove kernels from one ear of fresh corn, and toss with a bit of olive oil and 1/8 teaspoon salt and pinch of pepper. Place all on roasting pan or grill.
Grill or roast in oven 3 to 6 inches from the heat, turning occasionally, until brown, about 8 to 10 minutes, checking it doesn’t burn.
Remove from oven or grill, chop the squash and add it with the corn to the tomatoes.
3. Brush both sides of chicken with olive oil and season with salt and pepper . If grilling, grill until just done, about 5 minutes per side. Let rest 5 minutes.
If pan frying, heat a skillet on medium high with 1 tablespoon olive oil and 1 tablespoon butter. Add chicken breasts and cook about 5 minutes per side until just done. Let rest 5 minutes. (Do not overcook).
Cut into slices across the grain, and add to the vegetables.
4. In a large pot of boiling, salted water, cook the pasta until al dente, following package instructions.
Drain and toss with chicken and vegetables.
Garnish with a sprig of basil. Enjoy with some good crusty bread and a glass of wine.
