Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
25 min. |
35 min. |
4 |
0 |
Chicken Pasta with Mirliton, Colorful Squash and Pecorino
Mirliton (chayote) is a great local Louisiana squash that when seasoned with other veggies and proteins absorbs great flavor. Mirliton is chock full of potassium and low in cholestrol and fat.
Ingredients:
| 1 mirliton (chopped) |
| 1 pancake squash (chopped) |
| 1 zucchini (diced) |
| 1 tsp. of minced garlic or garlic puree |
| 2 tomatoes (diced) |
| 2 chicken breasts (cut into 1-2 inch pieces) |
| 1 pkg. of spaghetti cooked per instructions |
| 1 pinch of salt |
| Ground black pepper to taste |
| 1 lemon juiced |
| 1-2 tbsp. of olive oil |
| 1/4 cup of reserve pasta water |
| 1 small sprig of rosemary petals. |
Instructions:
| 1 | Set a large pot filled with water onto your stove burner (medium-high heat) and let it come to a boil. Add your pasta, cook per instructions. Drain the pasta and set to cool in a colander within your sink. Reserve 1/4 cup of pasta water. |
| 2 | Heat on medium heat a large skillet. Add oil, salt and pepper. Add chicken and brown the pieces. Once the bits of chicken begin to brown, add the zucchini, squash, and mirliton. Let the veggies absorb the seasoning and chicken for 10 minutes. Add the tomatoes and rosemary.scrape the bottom with a wooden spoon. Add garlic and keep scraping every 1-2 minutes for 10 more minutes until the chicken is cooked (no pink.) Add the pasta water and lemon juice. Add pasta and with tongs mix until well incorporated with all seasonings and veggie/chicken mix. Add more black pepper to taste. Serve hot with pecorino cheese. |
Cook's Tips:
You can make this dish without chicken and it will still taste great! Serve with your favorite side salad.
