Chicken and Summer Vegetable Pasta

Serves 4


  • 4 Smart Chicken boneless skinless thighs, diced

  • 3 tablespoons extra virgin olive oil 

  • 4 cloves garlic, thinly sliced 

  • 1 teaspoon chili flakes 

  • 2 cups cherry tomatoes, halved

  • 1 zucchini, sliced lengthwise into ¼-inch strips

  • 1 yellow squash, sliced lengthwise into ¼-inch strips

  • 16 ounces dried penne pasta 

  • ½ cup basil leaves

  • Kosher salt and freshly cracked black pepper 

  • Shredded Parmesan, for garnish  


In a large sauce pot over high heat, bring the olive oil to temperature. Sear the chicken until golden brown on all sides and cooked through; season with salt and pepper. Add the garlic and chili flakes and stir for 1 to 2 minutes. Add the cherry tomatoes and reduce heat to medium; cook for about 15 minutes, stirring occasionally.

Heat grill to medium-high (about 400˚F). Brush the zucchini and squash strips with olive oil; Grill strips until golden brown on both sides; cut into ½-inch sections.

In a large pot of boiling water, cook the pasta and drain. Add the pasta, zucchini and squash, and basil to the tomato mixture. Season with salt and pepper to taste and sprinkle with shredded Parmesan, if desired.