8 ounces whole wheat penne pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into strips
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
½ red bell pepper, seeded and cut into thin strips
½ green bell pepper, seeded and cut into thin strips
½ small yellow onion, sliced into thin wedges
1 small yellow squash, cut lengthwise and sliced
Basil-Lemon “Sauce” (recipe follows)
2 tablespoons freshly grated Parmesan cheese
- Cook pasta according to package directions. Drain and keep warm.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and garlic, season with salt and pepper. Sauté chicken until cooked thoroughly.
- Add vegetables and chicken to pasta mixture; toss Basil-Lemon “Sauce” with hot cooked chicken and pasta.
- Sprinkle with Parmesan cheese and additional salt and pepper, to taste.
Yield: 4 servings
For Basil-Lemon “Sauce”:
2 tablespoons Basil Herb Paste (such as Garden Gourmet)
2 tablespoons Lemongrass Herb Paste (such as Garden Gourmet)
1 teaspoon Dijon mustard
1 tablespoon olive oil
Combine all ingredients in a small bowl.