Start a pot of water boiling for pasta. In the mean time, prep the veggies and chicken. Slice 1 sweet onion thinly. Chop 4 cloves of fresh garlic. Cut about 2 medium summer squash/zucchini in half lengthwise, then slice into 1/8th inch pieces. Slice 2-3 organic chicken breasts into 1 inch chunks. Chop 1 medium tomato into small dices. If you have basil from last week and/or parsley from the full share, chop about a handful of that too.
When the water comes to a boil, cook 1 pound pasta of choice (our choice was spaghetti), making sure to salt the water.
While the pasta is cooking, coat the bottom of a skillet with olive oil and turn it on 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 1/4 cup white wine (or some lemon juice and/or white wine vinegar). Let the chicken simmer in the liquid from the wine and vegetables until it is cooked through.
In the last minute before serving, toss in the tomato and herbs. Serve the sauce on top of the pasta with a garnish of parmesan cheese.