This simple recipe uses one pan (plus a pot to boil pasta) to create a hearty, delicious, balanced meal. Featuring our papi spice for extra flavorful chicken, we love this dish for a quick weeknight meal or even a special Sunday lunch. You could always leave out the chicken, if you prefer!
cheesy summer squash pasta
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Ingredients
1 lb zucchini or squash, grated
1 lb chicken tenders
1 T papi spice
1 clove garlic, minced
1 c stock (or 1 c water + 1 tsp vegan bouillon)
4 T butter (or olive oil)
1/4 lb pasta
1/2 c grated parmesan, parmesano reggiano, asiago, or pecorino romano cheese (+ more to serve)
1 tsp lemon juice
parsley or basil
Instructions
- Season chicken tenders with 1 Tbsp papi spice.
- Heat skillet over medium to medium-high heat. Add 2 Tbsp butter or oil, then add seasoned chicken tenders. Heat for about 5 minutes per side, until it reaches an internal temp of 165 F. Remove from skillet and set aside.
- Meanwhile, boil a pot of water and cook your pasta according to package directions. Reserve 1/2 c pasta water.
- After removing chicken from skillet, add grated zucchini/squash, minced garlic, 2 Tbsp butter/olive oil, stock, and 1/4 tsp salt. Cook for 10-15 minutes, stirring occasionally.
- Add cheese and pasta water to pan, stirring to combine. Add pasta and chicken. Heat for about 5 minutes, until chicken is heated through. Add lemon juice.
- Serve, topped with extra cheese, herbs, or a drizzle of olive oil.
