Return to Chicken Salad Recipes

 

Getting-Rid-of-Garden-Veggies Pasta

5 star rating
 

Add a Photo

Submitted by: Working Mom Recipes

 

This chicken and canned bean salad that's served on linguini makes use of several garden vegetables that might otherwise go to waste.
 

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 lb linguini pasta
  • 4 tbsp olive oil
  • 2-3 zucchini squash
  • 2-3 yellow summer squash
  • 6-8 roma tomatoes
  • 1 medium sweet onion
  • 1 red or yellow sweet pepper
  • 3-4 cloves garlic, minced
  • 1 16 oz can canellini beans
  • 3 tbsp dried Italian seasoning
  • Dash salt and pepper
  • 1/4 cup grated Parmesan cheese

Save Recipe

Interact

 
Method

Brush chicken with some of the olive oil; grill or broil until cooked through. Set aside to rest. Next, cook pasta. Then, coarsely chop squash, onion, and pepper. Coat a large deep skillet with olive oil and preheat on medium. Add veggies to skillet. Cook on medium heat until onions are translucent; add garlic to skillet, stir in. Cut tomatoes in half and squeeze some of the juice and seeds out; coarsely chop tomatoes. Add to skillet along with drained canellini beans. Cover and drop heat to medium-low. Add Italian seasoning, salt and pepper to veggies. Dice cooked chicken and stir in. Drain and place linguine on a serving platter. Cover with veggies and sprinkle cheese on top.

 

Notes: I have also added green beans or sweet peas to this recipe to get rid of the extras from my garden. My toddlers love it, and I can get them to eat their veggies.

 

Number of Servings: 4-6

 

Submitted by: Working Mom Recipes ()

 

Advertisement