This is one of my favorite “fresh from the garden” summer meals. I like to serve it with zucchini noodles.Print
Summer Veggie Herbed Pasta
- Yield: 4-6 Servings 1x
2 Chicken Breast (diced, Optional)
1 Tablespoon Olive Oil
1 Clove Garlic (minced)
1 Teaspoon Sea Salt
1 Tablespoon Dried Oregano
1 Cup Zucchini (diced)
4 Roma Tomatoes (diced)
1 Cup fresh basil, coarsely chopped)
If adding chicken to this recipe, cube it into bite-sized pieces.
In a large skillet over medium heat add the olive oil. Add in the chicken and cook until golden brown.
Add in the garlic and saute for 2 minutes.
Add in the sea salt, oregano, and zucchini. Saute until zucchini turns bright green.
Add in the tomatoes and basil and saute for 2 more minutes.
Toss into your favorite pasta and serve immediately.