Recipe: Italian Vegetable Farfalle (with chicken, zucchini, and yellow squash)

ITALIAN VEGETABLE FARFALLE

8 ounces Barilla farfalle, uncooked (bow tie pasta)
1 tablespoon olive oil*
1 pound boneless skinless chicken breasts, cubed
salt and pepper
1 medium zucchini , coarsely chopped
1 medium yellow squash, coarsely chopped
1 (26 ounce) jar Barilla tomato and basil pasta sauce
grated parmesan cheese

Cook farfalle according to package directions; drain.

Meanwhile, heat olive oil in large skillet. Add chicken; cook and stir over medium-high heat until cooked through. Add salt and pepper to taste.

Add zucchini and yellow squash to skillet; cook and stir 5 minutes.

Reduce heat; stir in pasta sauce. Cook 5 minutes.

Pour sauce over hot drained farfalle. Sprinkle with cheese.

*Nonstick cooking spray can be used as an alternative to olive oil

Makes 6 to 8 servings
Source: Barilla Perfect Pasta, Favorite Brand Name Recipes #74