Pasta dinners are my go-to for busy weeknights. This dish combines summer squash with garden fresh herbs and jalapeños for a spicy, bright and quick one-dish dinner. Pairs well with cold and crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Some Kinda Good Bow Tie Pasta with Italian Chicken and Fresh Herbs
- 1 box bow tie pasta
- 1 medium onion, diced
- ½ green bell pepper, diced
- 1 jalapeno pepper, sliced
- 1 yellow squash, sliced
- 2 cloves garlic, minced
- 6-8 chicken tenderloins
- 4 Tablespoon Olive Oil, divided
- ¼ cup white wine for deglazing
- Juice of half a lemon
- Italian Seasoning
- 1 cup freshly grated parmesan cheese
- 2 Tablespoons fresh basil, chopped
- 2 sprigs of fresh thyme, leaves pulled from stem
Cook pasta according to package directions. Remove from heat, but don’t drain. Season chicken tenderloins on both sides with salt, pepper and Italian seasoning. In a large skillet, heat 2 tablespoons of olive oil on medium-high. Cook chicken on each side for about 4 minutes or until juices run clear. Remove to a plate and set aside. Add white wine to the pan and using a wooden spoon, scrape up all the bits. Add onion, bell pepper, jalapeno and squash. Saute for 5-6 minutes, stirring constantly. Season with salt and pepper. Meanwhile, chop chicken into bite sized pieces, adding back to pan. Add cheese and stir. Squeeze in lemon juice and drizzle over remaining olive oil. Garnish with fresh basil and thyme.
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Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.