We are eating a lot of chicken. At least two nights a week, and usually three. Luckily, chicken is a very versatile food. You can bake it, boil it, broil it, stew it, fry it, with rice, with potatoes, by itself, with pasta. Tonight it was with pasta – and squash.

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I made two changes

    I used boneless, skinless thighs.
    I used fresh basil.

This was pretty good, but I think next time I will simply cook everything but the pasta combo and serve as the main with a pasta on the side, or maybe a rice or potato side.

    Recipe comes from Taste of Home’s Chicken. The recipe was submitted by Pam Hall of North Carolina.

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