From inthekitchenwithkath.com
(Adapted from a recipe in Sunset’s Fresh Way with Chicken)
Serves 4
3 tablespoons olive oil
¼ cup pine nuts
1 large onion, chopped (about 1½ cups chopped onions)
2 cloves garlic, minced
1½ teaspoons dry basil
1½ teaspoons dry oregano
½ teaspoon crushed red pepper flakes
1 medium zucchini, cut in half lengthwise and then sliced into 1/8-inch slices
½ pound mushrooms, sliced
6 ounces tomatoes, diced (2 medium or 4 small)
1 cup shredded cooked chicken (about 5 ounces) or cooked turkey
8 ounces pasta (I used penne)
Parmesan or Pecorino Romano for serving
1. Put a large pot of water on to boil for the pasta.
2. Chop or slice all of the vegetables so they are ready to go (mise en place).
3. Heat 2 tablespoons of olive oil in a large skillet. Add the pine nuts and cook, stirring, for about 1 minute or until they are lightly toasted. Remove the pine nuts from the pan and set aside.
4. When the water is boiling, add a large spoonful of salt and the pasta. Cook according to package directions. (My penne took 11 minutes.)
5. After adding the pasta to the boiling water, add 1 more tablespoon of olive oil to the skillet. Add the onion, garlic, basil, oregano, and crushed red pepper flakes. Cook for a few minutes until the onion is soft.
6. Add the zucchini, mushrooms, and tomatoes to the pan. Cook, stirring, for about 3 minutes.
7. Add the chicken to the pan. Cook for about 1 more minute.
8. Drain the pasta and add it to the pan. Stir to mix.
9. Serve, topping each serving with some of the pine nuts.
10. Pass Parmesan or Pecorino Romano cheese at the table.