Garden Excess

This year our zucchini and squash were abundant in our garden. You can only eat so much of it and then give the rest to friends and family. If you're like me, you love to find new and creative ways to fix these veggies for lunch/dinner. So here is a great recipe that i made up and the family loved it.

Take left over grilled chicken breast or you can roast some in the oven. Olive oil, salt and pepper rubbed all over chicken. Bake at 350* for 30-40 minutes. Then when cooled, chop into chunks.

In a large saucepan on med heat, add 2 TBS. olive oil and 1 TBS. butter with 1 white onion (chopped). Saute for a few minutes with salt and pepper. Then add sliced zucchini and squash to onions. I usually use one large zucchini and squash or use 2 medium of each. Continue to saute a bit longer before adding any type of tomato. I have used fresh grape tomatoes as well as a can of diced tomatoes. Fresh is my favorite. Add a bit more salt and pepper to taste. Then add chicken broth to pan. Do not cover veggies with broth. Just add broth half way up. Cover with lid and turn heat down a bit. Just let the veggies simmer for 5 - 10 minutes. You want veggies tender. Then remove lid and reduce the liquid by half. In a large, salted pot of water, boil whole wheat Penne pasta to Al dente texture. Drain pasta and pour veggie mixture on top. Add chunks of chicken and toss. Top with Parmesan cheese. Great way to get your kiddos to eat their veggies. Believe me, I have a very tough time with Hudson Bean and he loved it.