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This is what I came home to this evening. Andrew was hard at work in the kitchen making dinner. He successfully chopped that basil without needing a thoe! It smelled pretty awesome when I walked in the door…I could totally get used to this!
Andrew calls this Ratatouille Pasta.
Ratatouille Pasta
- 1 lb chicken breast, cubed
- 1 medium onion
- 8 cloves of garlic
- 1 cup of baby carrots
- 1 ear of sweet corn, off the cob
- 2 medium zucchini, cubed
- 1 yellow squash, cubed
- 1 green pepper, sliced
- 5 tomatoes, cubed
- 1/2 cup chopped basil
- 1 lb farfalle
- olive oil
- flour
- salt
- pepper
Dredge the chicken in flour seasoned with salt and pepper. Brown in a large pot with olive oil and three cloves of garlic.
Set the cooked chicken aside.
In the same pot, saute the rest of the garlic and the onion over high heat. When the onions are translucent, deglaze with white wine. Add the carrots and cooked for about five minutes, stirring occasionally. Add the zucchini and the squash. Cover and reduce to medium heat. Cook for about 10 minutes, stirring occasionally until the zucchini starts to get soft. Add the tomatoes, pepper, and corn. Add the chicken back into the pot.
In a separate pot, cook the pasta according to the directions on the box.
When the pasta is done, strain. Combine the pasta, vegetables, and freshly chopped basil and serve hot.