Fresh “Garden” Pasta

This simple dish is composed of tomatoes, peppers and herbs sautéed with garlic, onions and chicken served over a bed of pasta, and drizzled with olive oil.

Gardens and farmer’s market are brimming with produce. I love this time of year! There are few things more rewarding than walking out to your garden to pick produce from the vine to create a fresh and flavorful meal moments later.

I also love pasta! There is something irresistible about noodles covered in olive oil, garlic, basil, salt and tomatoes. With the addition of chicken and extra vegetables it’s even more delightful. When paired with a simple salad, such as Kimi’s Nourishing Caesar Salad (from her book, Fresh: Nourishing Salads for All Seasons), a loaf of rustic sourdough and olive oil with spices for dipping, you have a complete meal.

This pasta dish is very versatile. You can use whatever vegetables you have on hand. Broccoli  and thinly sliced carrots are two of my favorites. This dish is a “Pasta Primavera” (spring pasta) but since fall is nearly upon us I thought that Fresh “Garden” Pasta was a better suited name.

Fresh "Garden" Pasta

 

Author:

Katie Stanley @ The Nourishing Gourmet

Recipe type: Main Dish

Cuisine: Italian

Serves: 4

Print

 

Ingredients

• 1 medium onion, thinly sliced
• 6 cloves of garlic, crushed
• 1 bell pepper, thinly sliced
• 1 lb roma tomatoes, quartered
• 1 lb chicken breast
• 1 tsp dried oregano
• 1 cup fresh basil, thinly sliced
• 4 TBS olive oil
• 1 tsp unrefined salt
• 8 oz pasta

Instructions

1. Cook 8 oz of pasta according to the package.
2. While the pasta is cooking heat the olive oil in a large skillet on medium. Add the onions, sprinkle with ½ tsp salt. Saute for 2 minutes. Add the crushed garlic and continue to saute for about 3 minutes or until the onions and garlic are a golden brown. Remove from the skillet and set aside.
3. Cut the chicken breast into thin slices, about a ¼ of an inch thick.
4. Add the sliced bell peppers and chicken to the skillet. (If you are choosing to add additional vegetables now is the time.) Sprinkle with ¼ tsp salt and dried oregano. Saute for about 5 minutes or until the chicken is cooked. You can cut one piece of chicken in the middle to check.
5. Return the onions and garlic to the skillet. Push all the ingredients to the side and add the tomatoes to the middle of the skillet. Sprinkle with the remaining salt. Saute for about 5 minutes or until the tomatoes are just tender.
6. Drain the pasta and toss with the vegetables and chicken.
7. Sprinkle each serving with basil. Drizzle with additional olive oil if desired.

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Katie Mae

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

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