I participated in an Ambassador Program on behalf of Mom Central for the National Pasta Association. I received pastasamples and a stipend to facilitate the creation of pasta recipes as well as a promotional item to thank me for my participation.
Did you know that October is National Pasta Month? Isn’t that exciting? To me, every month is “pasta month,” as it’s my all-time favorite dinner food.
I’m not a big veggie person, but I do love zucchini and squash! I’m always looking for delicious yet easy ways to incorporate them into recipes. I came across a Chicken and Pasta Salad recipe on the Pasta Fits website. I was searching for another recipe to use for my second post as a Pasta Fits Ambassador. It looked like a perfect way to use those delicious fall harvest veggies that I’m so fond of! Check out the original recipe on the Pasta Fits website. I tweaked mine a bit to highlight my favorite parts and take out the stuff I really don’t eat. I also made mine hot instead of cold. I also made more of it to serve my family.
Chicken & Fall Harvest Pasta Salad
- 1 pound boneless, skinless chicken breast
- 2 tsp. vegetable oil
- 1 pound of your favorite pasta
- 1 medium diced zucchini
- 1 medium diced yellow squash
- 4 Tbsp lemon juice
- 2 Tbsp Basil (original recipe calls for 1/4 cup fresh chopped, but I didn’t have that so I used the dried kind)
- 3 tsp. grated garlic (or minced garlic)
- 6 Tbsp./1 oz. extra virgin olive oil
- Fresh shredded Parmesan cheese for topping (optional)
- Pound the chicken to make it thinner, then prepare it in a skillet seasoned with the vegetable oil and a little ground pepper. The original recipe called for grilling it, but it was pouring rain when I made it. Make sure you cook the chicken thoroughly. I found it easier to break it up as I cooked it.
- When the chicken is done, set it aside. When it’s cool enough, chop it or shred it. We kind of did both.
- Cook according to the directions on the package. Make it al dente. Drain and set aside.
- The original recipe called for them to just be diced and put into the salad. I don’t like raw vegetables at all, so we sautéed them with a bit of olive oil.
While your chicken and pasta are cooking, get the lemon juice, olive oil, garlic and basil out.
Mix all of the above in a metal bowl.
Put it all together:
Combine the pasta, chicken and dressing into a large pasta bowl.
Sprinkle with Parmesan cheese, if desired.
Pasta Fits During National Pasta Month!
Pasta Fits is a fun website to visit anytime, but they’re of course kicking things up a notch during National Pasta month! Head on over to their website to check out the latest pasta news. Plus, during October, they have a fun contest happening on the Pasta Fits Facebook page!
What will you make to celebrate National Pasta month? What’s your favorite pasta recipe?