Summer Vegetable Chicken Pasta

I love veggies. Seriously can't get enough. So as I was deciding what I wanted to make tonight, I realized that I had loads of veggies in the fridge that needed to get used up before they went bad. And for a girl on a tight budget, I really don't like to waste food. So I threw things together, and it was surprisingly delicious.

Summer Veggie Pasta

Ingredients:

• 2 Chicken Breasts
• 1 medium Zucchini, sliced
• 1 medium Summer Squash, sliced
• 7-8 medium Mushrooms, sliced
• ½ Yellow Onion, diced
• 2-3 Tbsp Garlic, minced
• 16 oz. Whole-wheat Pasta
• 1 Cup Spaghetti Sauce
• 2 Tbsp Olive Oil
• Salt, pepper, oregano to taste

Directions:

1. Bring a pot of water to a boil, and cook pasta according to package directions, drain and set aside. 2. Heat 1 Tbsp of olive oil in a large skillet. Once heated, add in diced onion. After a couple minutes, also add in the minced garlic (I just use already minced garlic from a jar). 3. While the onion and garlic are sauteing, cut the chicken breast into 1" cubes. Add into skillet. Season heavily with salt, pepper, and dried oregano. Cook until the juices run clear. 4. Remove chicken from the skillet (but leave in the garlic and onion). Add another Tbsp of olive oil into the pan (the rest has probably cooked out by now) and toss in your veggies--zucchini, squash, and mushrooms. Season with salt and pepper; saute until the veggies have cooked down. Add the chicken back in, the pasta, and 1/2-1 cup of your favorite spaghetti/marinara sauce. Cook over medium heat until everything is hot. Serve.

Serves 6
Calories: 374
Protein: 27g