Yield 4 servings
This pasta is versatile, so use your favorite protein and veggies that you have on hand that are in season.
Begin by bringing a large pot of water to a boil and then cooking the pasta according to the package instructions. Then drain the cooked pasta, rinse with cold water, and after a couple of minutes toss it with a little EVOO, because it'll keep it from sticking.
As the water boils, cook your chicken however you’d prefer. My favorite method is to heat a non-stick pan over medium heat and add a tablespoon of olive oil to it. Then cook the chicken flipping every 2-3 minutes until the crust is light brown and the chicken is cooked through. Then transfer the chicken to a plate and once cool enough to handle, dice however much chicken you’d like. I went with 1 large chicken breast for the whole dish.
As the chicken cooks, prep your veggies. Once prepped, heat a tablespoon of olive oil over medium heat and add the chopped onion and garlic to the pan. Stir regularly and once the onions are starting to become translucent, add the banana pepper and poblano to the pan. Cook for 2 minutes, and then add the eggplant and green beans to the pan and stir. Let the veggies cook for 2-3 minutes without stirring, then stir and repeat until they begin to caramelize.
Remove the veggies from the heat and add the pasta, chopped chicken, a drizzle of olive oil, 1/4 teaspoon of red pepper flakes and about a teaspoon of dried basil. Toss with tongs to combine and serve right away. I added a tiny drizzle of olive oil to the bowl along with finishing salt. Enjoy!
Serving Size 1/4 of recipe
Amount Per Serving
% Daily Value
Total Fat 8 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Cholesterol 35 mg
Sodium 219 mg
Total Carbohydrates 54 g
Dietary Fiber 8 g
Sugars 4 g
Protein 17 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/gluten-free-summer-veggie-pasta/