Ingredients
1 pound small pasta, such as wagon wheels
3-4 boneless, skinless chicken breasts
3-4 tablespoons olive oil
1 1/2 pounds medium yellow squash and zucchini, cut crosswise into 1/8-inch-thick slices (I used 8 small zucchini and yellow squash, if you’re using larger vegetables, cut them in half lengthwise before slicing)
4 cloves garlic, minced
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh basil, finely chopped

Instructions
1.  Bring a large pot of water to boil and cook pasta as directed on package.  Drain.  

2.  Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat.  Cook chicken for 5-10 minutes a side, depending on thickness of breasts, until done.  Cube chicken to be roughly the same size as your pasta and squash slices.  Toss with pasta.  

3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium high heat until hot but not smoking, and then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet.

4. Add garlic and sauté, stirring occasionally, 1 minute. Add broth, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes.

5. Mix squash mixture with pasta and chicken mixture.  Stir in basil.  Serve immediately.  

Note: Top with feta or goat cheese if desired.  



Comments
This was inspired by a recipe from epicurious.com but modified based on comments left on the recipe.  It’s a nice, simple pasta dish with a lot of great flavors.  I used mini-wagon wheels for the pasta, but this would work well with any small pasta shape that stirs well.