Pasta with Chicken and Vegetables

By lindybug

Ingredients

• 1 (16 oz) pkg bowtie pasta
• 2 Tbsp olive oil, divided
• 3 skinless, boneless chicken breast halves, cut into strips
• Salt and pepper, to taste
• 8 cloves garlic, minced
• 1 red onion, cut into strips
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 yellow squash, thickly sliced
• 2 Tbsp chopped fresh basil leaves
• 1/2 cup balsamic vinegar

Preparation

Step 1

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 min or until al dente; drain.

2. Heat olive oil in large skillet over med. heat. Saute garlic for 2 min., then stir in chicken and cook until no longer pink, and juices run clear. Remove from skillet and set aside. Heat 1 Tbsp olive oil. Saute onion, peppers and squash until tender.

3. In large bowl, combine pasta, chicken and pepper mixture, basil and balsamic vinegar. Toss until evenly distributed.