Wednesday, August 25, 2010

Chicken, Zucchini and Cream....Yum!

Roughly chop one large onion. Saute in 2 tablespoons olive oil until they start to wilt.

Chop up some squash.  I used 3 zucchini and 1 yellow squash.  Add to onion, once the onion is wilted. Saute until desired consistency. 

Yummy goodness.

Two cups of cooked chicken breast. You could use leftover chicken or rotisserie chicken.

Get the water boiling and time it so pasta and zucchini will be done at the same time.  I used no yolks to offset the 2 cups of cream


Chicken, Zucchini and Cream
  • 1 onion, roughly chopped
  • 4 zucchini or whatever you have in your garden or fridge, chopped
  • 2 T. olive oil
  • 2 c. cooked and diced chicken
  • 2 c. cream
  • 1/2 c. Parmesan cheese, plus more for sprinkling
  • Salt and pepper to taste
  • 2 bags of No Yolks or pasta of your choice

Heat oil in large frying pan, cast iron works well. Saute onion until it wilts. Add zucchini and salt and pepper to taste. Cook to desired consistency.  We like ours soft, but not mushy.  Meanwhile get water boiling for pasta. Once you have zucchini to desired consistency, add cream and simmer until cream thickens, about 10 minutes. Toss in chicken to heat.  Taste for salt and pepper.  Drain pasta and toss with zucchini/chicken mixture and 1/2 cup Parmesan cheese.  Serve with more Parmesan for sprinkling.  Serves 6 to 8.

This post is linked up with Raising Homemakers.

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