Page 59 - UMass2018_CookBook

Best Pasta Ever
Anderson Family, Dunwoody, GA
“This is our all time favorite pasta; our kids choose it over spaghetti and meatballs every time! It is so fast and easy. Most of the prep time is in slicing the veggies, and you can skip this step by buying pre-sliced veggies in your produce section.”
— Tammy Anderson
Preparation
1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente, about 5 minutes. Drain well, then drizzle with some oil to prevent sticking. Salt lightly to taste.
Set aside.
2. Meanwhile, in a large skillet or wok, heat 2 tablespoons of the oil over medium-high heat. Add the chicken and garlic, season with salt and sauté until cooked through.
3. Add the onion, butter and remaining 1⁄2 cup oil to the skillet and bring to a simmer. The olive oil and butter will become the pasta sauce. Cook for 1 minute, then stir in the broccoli, yellow squash and zucchini. Season with Montreal steak seasoning and salt. Cover and cook until the vegetables are just tender. Stir in the tomato and capers, then remove from heat.
4. Pour the pasta onto a large serving dish and add the chicken and vegetables on top. Serve with a salad and freshly baked bread.
Ingredients
Serves 4 to 6
1 pound angel hair pasta
1⁄2 cup plus 2 tablespoons olive oil, plus more for drizzling
2 boneless skinless chicken breasts, sliced into strips
2 tablespoons minced garlic Sea salt
1 large onion, sliced into large strips
6 tablespoons unsalted butter
1 head broccoli, cut into florets
1 yellow squash, sliced
1 zucchini, sliced Montreal steak seasoning 1 tomato, diced
1⁄4 cup capers, rinsed and drained
Salad and freshly baked bread, for serving
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