Chicken Tri-color (Ingredients only)

Recipe (Ingredients only) for Chicken Tri-Color

Chicken Tri-Color over Bow-Tie Pasta

(serves 6)

• Chicken breast or breast tenders. roughly 1/2 a chicken breast or two tenders per serving cut into bite size pieces. Brown in a little olive oil. (to speed up the process, begin with boneless, skinless breast or tenders...left-over chicken cut into bite-sized pieces will also work, however--if previously cooked chicken is used--wait to add as the last ingredient.)  

• 1 large yellow or white onion (dried minced works well in this, too 2 or 3 TB) 

•  3 TB dried basil

• 1/2 to 1 tsp anise seed (optional--we like the strong licorice overtones it adds)

• 1-15 oz can + 1-8 oz can of diced tomatoes (whole tomatoes will also work if you chop them up a little--I sometimes use the tomatoes that have basil already in them--if you have garden tomatoes--Go for it and pat yourself on the back! (3-8 oz cans will also do fine--and if you are not making 6 servings--cut back to two cans of tomatoes or one large)

• Fresh Baby Spinach washed(equal to 2-3 servings)

• 2 small to medium yellow squash (crookneck is best, any will do--you can even substitute another summer squash like zucchini)

• Serve over Bow-Tie pasta (cooked according to package directions and how many servings you are making)
  

• top with a little extra virgin olive oil, grated cheese (we like a blend of 6 Italian cheeses, but in the photo we used a smoked string cheese), olives, and raw pepitas for a little crunch.