Summer Vegetable Pasta w/ Chicken

Summer Vegetable Pasta w/ Chicken
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 636.5
  • Total Fat: 31.6 g
  • Cholesterol: 86.6 mg
  • Sodium: 674.4 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 35.6 g

View full nutritional breakdown of Summer Vegetable Pasta w/ Chicken calories by ingredient


This is a great dish at any time of year! This is a great dish at any time of year!
Number of Servings: 2


    1 cup Squash - Yellow and Zucchini
    1 cup, sliced Zucchini
    3 oz Tomato, grape (3oz = appro 12 tomatoes)
    3 clove Garlic
    1 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
    1 tsp Black Pepper (Ground) (by TIARENEE)
    2 tbsp Basil
    3 tbsp Extra Virgin Olive Oil
    2 cup Spaghetti, cooked without added salt (pasta)
    3 pat (1" sq, 1/3" high) Butter, salted
    8 ounces Chicken Breast (cooked), no skin, roasted


Slice both zucchini and yellow squash into sliced halves, and then halve the grape tomatoes. Mince the three cloves of garlic. Set to the side.

Prepare pasta according to package directions. Once finished, toss with 3 pats of butter.

Rinse, then pat dry chicken. Salt and pepper both sides. You may either grill, bake or prepare on cook top. I prepared on cook top by heating 1 tbsp of olive oil over medium-high heat in pan and cooking chicken for 4 minutes on both sides (or until cooked through). Slice and set to side.

Wipe clean pan. Heat 3 tbsp of olive oil over medium heat in a medium sauce pan. Add garlic, zucchini, and yellow squash, and cook for 3 minutes. Add tomatoes and basil. Cook for 5 minutes or until it thickens.

To serve: Place 1 cup of pasta in bowl or plate, and spoon out 1/2 portion of vegetables over pasta. Top with sliced chicken breast.

Serving Size: 1 Cup of Pasta and 1/2 of Vegetable Medley

Number of Servings: 2

Recipe submitted by SparkPeople user MUSIC2HISEARS.