This is NOT the recipe for my Empty-The-Pantry-Puttanseca. Your Welcome.

July 29, 2012

in Cheap Expectations, Domesticated Dishes, Headliners, I Learn the Lessons So You Don't Have To, Sound Bites, Vegetarian-Ish

There are dishes that, as you’re pulling things out of the pantry, mentally planning how to slice, dice, and saute them to perfection, you just know its going to be good.


Was not one of those dishes.

Possibly because it was conceived based upon the sole premise of using up as many things in our pantry, freezer, or fridge as we possibly could. Which, incidentally, held a year’s worth of tomato sauce, but not paste, noodles, olives, the freezer-burned stir-fry vegetable mix that was mother-approved and kid-rejected, a pair of shallots that I have no idea when, why, or how they arrived in our house, and the last, sad, sprouting vestiges of a head of garlic.

Amazingly, there was no more chicken.

I Know! I’m still in shock over that. Sure, our children may be sprouting tail feathers soon, but the chicken. Is. Gone!

Not that chicken would have saved this dish in any way. But it would have at least given us something to pick out and feed the Little Miss before she wrote her own review of the kitchen’s offerings all over the dining room floor.

But no. Much like the ice cream, my focus was on eating as much of the chicken as quickly as possible in order to unburden the freezer and the Big Man from having to do more than their fair share of pre-move gorging. Because I’m an awesome wife like that.

So in addition to this, and this, and this, and a little of this, I also made this:

Summer Squash Pesto Pasta. With chicken.

It? Is one of those dishes where you just can’t help but go all Pavlovian while pulling out the ingredients for it. As the Little Man says whenever he sees that Mommy’s making the “green spaghetti” for dinner…“That’s GOOD FOOD!”


Summer Squash Pesto Pasta
Dish: Entree
Prep time: 
Cook time: 
Total time: 
Feeds: 6-8
  • 3 Medium Zucchini
  • 2 Medium Yellow Squash
  • 2Tbsp Nature's Own Seasoning
  • 1 Boneless, Skinless Chicken Breast
  • Salt and Pepper
  • 1 Packet Knorr's Creamy Pesto Sauce
  • 1cup Skim Milk
  • ¼cup Olive Oil
  • 1 box Whole Wheat Linguini
  • Freshly grated Parmesan, Romano, and Asiago cheese blend
  1. Season the boneless, skinless chicken breast with salt and pepper to taste, then grill until cooked through, approximately 5-7minutes on each side. Remove from heat and allow to rest while preparing the rest of the meal.
  2. In a large pot, bring salted water to boil, add pasta, return to a boil, and cook according to package (7-8 minutes), then drain.
  3. Quarter the zucchini and yellow squash, then dice into bite-sized chunks.
  4. Place squash in a large pan over medium heat, season with 2Tbsp of Nature's Own Seasoning, and cook until just tender, about 5-7minutes.
  5. In a medium sauce pan, combine Creamy Pesto Sauce packet contents with 1cup skim milk and ¼cup olive oil, whisk together, and bring to a boil over high heat, stirring constantly. Reduce heat to low and allow to simmer for 3minutes.
  6. Slice the grilled chicken breasts against the grain and cut strips into bite-sized pieces.
  7. Plate the pasta, top with squash, chicken, then pesto sauce and grated cheese to taste.
A good seasoning is like a good man. Once you've found it, stop looking. Or letting him look.


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