Summer is the best time to use fresh produce and herbs. Today was rainy, so I couldn't get my husband out to tend the grill. I did the next best thing ~ put everything in one skillet. I did have some left-over cooked chicken, but adding shrimp, scallops, or crab meat would also be delicious! The only item I cooked out of the skillet was the pasta, but that was pretty simple.
The results were tasty, and the clean-up was easy.
1 medium zucchini squash, diced
2 garlic cloves, minced
1/2 bag baby spinach, roughly chopped
1 pint cherry tomatoes, cut in half
4 ozs. fresh mozzarella
6 ozs. pasta (I used tri-colored rotini), cooked in chicken broth for about 7 minutes
2 grilled chicken breasts, cut into strips ~ shrimp, scallops would also be good or you could just omit the meat
2 tablespoons olive oil
salt/pepper to taste
4 basil leaves, roughly chopped
Heat oil in a large skillet. Add zucchini and garlic; cook until the garlic in lightly brown.
Add the spinach and tomatoes. Season with salt and pepper. Stir, and cook until the zucchini is tender.
Add the pasta. Stir.
Add the chicken and basil.
Cook about 3 - 5 minutes.
Spoon onto platter. Garnish with parsley and cheese.