Pasta and vegetables are a great side dish, because you have your starch and vegetable all in one dish. Add a protein as done in this recipe and you have a meal! This is very savory, but refreshing salad to bring to a picnic or get together. It can be served chilled or warm. Because my garden has an abundance of chive blossoms, I have been using them in various dishes. However, you can easily substitute finely minced garlic cloves. Spicewood Food Company Lemon Infused Olive Oil is being used and can be purchased on-line at Spicewood Food Company .
Meat and Vegetables
1/2 lb. of boneless skinless chicken breasts, cut into cubes
2 tablespoons of olive oil
2 small zucchinis finely diced
1/2 of a red pepper diced
4 chive blossoms finely diced or 4 garlic cloves minced
1/2 cup of Spicewood Food Company Lemon Infused Olive Oil
1/2 teaspoon of kosher salt
1/3 cup of Parmesan cheese
8 oz. of bowtie pasta
Dash of kosher salt
Prepare pasta in water with a dash of kosher salt per package directions. Drain and set aside. Cut chicken breasts into bite size cubes. Add olive oil and chicken to a large deep skillet over medium high heat and sauté until browned. Add zucchini and red pepper and sauté until tender. Add chive blossoms or garlic and lemon infused oil and sauté until fragrant about 2 minutes. Add salt, pasta and Parmesan cheese, stir to combine and serve warm or refrigerate and serve chilled.