Zucchini Petite, Yellow Squash Recipe
Chicken, Sundried Fettucine, Broccolini, Veracruz Sauce, Mushroom Medley, Arugula
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Ingredients
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Pasta and Vegetables
Protein
Sauce
Mushroom Medley
Garnish
Method
Prepare the Ingredients
- 1
Chop Vegetables
Slice the zucchini and yellow squash into thin rounds. Cut the broccolini into bite-sized pieces.
- 2
Prepare Mushrooms
Clean the mixed mushrooms and slice them if they are large.
Cook the Chicken
- 3
Sauté Chicken
In a large skillet, heat 1 tbsp of olive oil over medium heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Make the Sauce
- 4
Blend the Sauce
In a blender, combine sundried tomatoes, garlic, vegetable broth, lime juice, and cilantro. Blend until smooth.
- 5
Cook the Pasta and Vegetables
- 6
Cook Fettuccine
In a large pot, bring water to a boil. Add a pinch of salt and the fettuccine. Cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- 7
Add Vegetables
Add the sliced zucchini, yellow squash, and broccolini to the simmering sauce. Cook for an additional 4-5 minutes until tender.
- 8
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the sauce and vegetables. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
