{recipes} Campanelle & Chicken with Summer Vegetables in Light Parmesan Sauce

Long name but delicious, light, and easy dinner.

I know summer is officially over tomorrow but most of these vegetables are still available and just as delicious as they were last month. Or you could just swap these vegetables for whatever you have on hand: this recipe is extremely versatile.

I used campanelle but you can use almost any type of pasta: spaghetti, rotini, rigatoni, bow-tie...

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{Campanelle & Chicken with Summer Vegetables in Light Parmesan Sauce}

1 lb. campanelle

2 skinless, boneless chicken breasts, pounded and cut into bite-size pieces

1/2 c. parmesan, freshly grated

1 large onion, diced

2 cloves garlic, crushed

1 large zucchini, thinly sliced

1 large red bell pepper, cut into thin slices

16 oz. mushrooms, sliced

1/2 c. frozen peas, thawed

1 1/2 c. reserved pasta water

2 T. olive oil

salt and pepper to taste

Heat olive oil in a large pan. Add onions, chicken and garlic. Saute until chicken is no longer pink. Add vegetables to pan and saute, stirring frequently, until chicken is cooked through and vegetables are tender. Cook pasta as directed, reserving 1 1/2 c. of water before straining. Pour pasta into large bowl. Pour vegetables and chicken over pasta. Stir parmesan and pasta water over the pasta mixture, alternating between the two until well coated in a light, creamy sauce. Season with salt and pepper. Allow to thicken for 3-5 minutes before serving. 

{enjoy!}