My local grocery store had some beautiful organic summer squash and fresh pea pods this week so I was excited to put them to good use, meaning in my stomach. I shucked (is that the right word?) a couple handfuls of the pea pods to get a nice pile of fresh peas. I tried a few raw and they were earthy and tender with a light crunch.

My favorite kind of pasta sauce is vodka sauce so I found a way to make my own version minus the vodka by combining basic tomato sauce in the kitchen cabinet with yogurt or sour cream. This create a creamy and flavorful zesty sauce. The parsley that I garnished with came from my own garden this summer, one of the first things to burst to life after planting. Make sure you add the garlic just at the lost few minutes of cooking because otherwise it just browns too quickly and loses all its flavor. Here’s my summertime pasta:

Summer Pasta with Chicken

Recipe by: Everyday Cooking Adventures, 2014

Serves: 2

Ingredients:

• Pasta of your choice
• 6-8 chicken tenders
• 1 egg
• 1/4 cup breadcrumbs
• Salt and fresh ground black pepper
• 1 Tbsp. olive oil
• 1 cup tomato sauce of your choice
• 1/2 cup sour cream, Greek plain yogurt, or heavy whipping cream
• 1 scallion or green onion, sliced into 1/2″ rounds
• 1 summer squash, sliced into 1/4″ rounds
• 1/2 cup fresh peas (if use frozen, run through a sieve with cold water to defrost about 30 seconds and drain well)
• 2 garlic cloves, sliced
• Fresh parsley to garnish

Directions:

1. Begin boiling water for your pasta and cook according to package directions. Meanwhile, crack the egg into a shallow, small bowl and whisk with a tablespoon of water. In separate small bowl or small plate, add the breadcrumbs, a couple dashes of salt and a healthy shake of fresh cracked black pepper. Dip the chicken into the egg and turn to coat. Then dip into the breadcrumbs also turning and pressing to coat. Gently shake off the excess breadcrumbs over the plate.

2. Heat olive oil in a large sauté pan over medium heat. Add the chicken pieces to the pan and sauté about 4 minutes, turning occasionally.

3. In a small pot, stir together the tomato sauce and yogurt or cream. Warm to a simmer and let simmer about 5-7 minutes. Do not let boil.

4. Meanwhile, add the scallion, squash, and peas to the pan with the chicken and cook for 3 more minutes, stirring occasionally. Add the garlic slices and cook another 2 minutes.

5. Drain the pasta and add to the pan with the chicken and vegetables. Pour the sauce over top and stir to combine thoroughly. Garnish with parsley and shredded parmesan or Parmigiano-Reggiano cheese.