8 ounces Barilla farfalle
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cubed
salt and pepper
1 medium zucchini, coarsely chopped
1 medium yellow squash, coarsely chopped
1 jar (26 ounces) Barilla Tomato and Basil Pasta Sauce
Grated parmesan cheese
Cook farfalle according to package directions and drain. Meanwhile, heat olive oil in large skillet. Add chicken; cook and sir over medium-high heat until cooked through. Add salt and pepper to taste. Add zucchini and yellow squash to skillet; cook and stir 5 minutes. Reduce heat; stir in pasta sauce. Cook 5 minutes. Pour sauce over hot drained farfalle. Sprinkle with cheese.
For all of my loyal readers out there (some of you are reading right?), sorry for not posting a recipe last week. Who knew going to the rodeo, homework, and getting sick wouldn't leave time for cooking and blogging. Well I'm back in action this week with a simple yet tasty recipe that can be whipped up in no time. Seriously, this could not have been easier to cook. Minimal ingredients and quick cooking time, I'm all over that. You could probably sub out the zucchini and squash for other veggies if you had a preference. This basic recipe could really be changed up to be whatever you wanted. I'm guessing this recipe was from a Barilla advertisement considering it lists buying their brand of pasta and sauce. I'm sure you could use whatever brand you wanted if you were feeling rebellious. Oh, and in case you were still wondering, farfelle is bow tie pasta.
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