Summertime Herbed Chicken and Pasta

Summertime Herbed Chicken and Pasta

Serves a hungry family of 4



  • 2 cups Diced boneless chicken breast (grilled or baked)
  • 2 cups Penne Pasta or Mini Penne Pasta
  • 1/4 cup Extra virgin olive oil
  • 1 cup Zucchini (diced)
  • 1/2 cup Red or orange pepper (diced)
  • 1/4 cup Carrots (thinly sliced)
  • 1/4 cup Garlic scapes (chopped)
  • 1/4 cup Onion (slivered or diced)
  • 1/2 cup Quartered grape tomatoes
  • 4-5 Large garlic cloves (chopped or pressed)
  • 2 Tbsp  Fresh basil (finely chopped)
  • 1 tsp Fresh oregano (finely chopped)
  • 1 tsp Fresh thyme (finely chopped)
  • 1/2 tsp Fresh rosemary (finely chopped)
  • Grated parmesan and/or Romano Cheese
  • Cracked pepper
  • Salt
  • Rosemary or oregano sprigs – optional



  1. Prepare pasta as directed, drain, return to pan, and cover. While pasta is cooking, heat diced chicken breast in approx 2 tbsp of olive oil in a skillet. Remove chicken, set it aside, and cover. Add approx 2 tbsp of olive oil to skillet and turn heat to medium high. Sauté onion, peppers, carrots, scapes, and garlic until slightly tender. Add fresh herbs.*
  2. Combine chicken, vegetable mixture, and pasta. Add remaining olive oil. Heat through. Salt and pepper to taste. Place in serving dish. Top with freshly cracked pepper and grated cheese. Garnish with rosemary or oregano sprigs. Serve with homemade garlic bread topped with garlic scape and butter.

*You can use store bought pesto in place of the fresh herbs. Substitute approximately 3 heaping tablespoons of pesto for herbs. More or less subject to taste.

Carrots Grape Tomatoes Zucchini

← Older Post Newer Post →

Dig deeper to learn more about how We Grow For You

Dig deeper to learn more about how We Grow For You.