1 sweet onion, thinly sliced
1 pound pasta
4 cloves fresh garlic, thinly sliced
2 medium summer squash (any variety)
2-3 organic chicken breasts, cut into 1 inch chunks
1 medium tomato, diced
handful basil, chopped
1/4 cup white wine (or lemon juice)
parmesan cheese, for garnish
1. Prep: Start a pot of water boiling for pasta. In the mean time, cut up the veggies and chicken. For the summer squash, slice in 1/8 inch slices, then cut into 1 inch segments.
2. When the water comes to a boil, salt it and throw in the pasta. While the pasta cooks, coat the bottom of a skillet with olive oil and turn it on to medium-high heat. Saute the onions until they start to brown. Add the garlic. When the garlic begins to brown, add the squash and a few big pinches of salt. As the squash softens, add the chicken and wine. Let the chicken simmer in the liquid from the wine and vegetables until it is cooked through.
3. At the last minute, toss in the tomato and herbs. Serve the sauce over the pasta with a garnish of parmesan cheese.Text and photography by Katie Darlington- Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More recipes and writing can be found on her own blog A Season to Taste