We made this on Saturday night and it was, “Oh so good!!” I had some chicken breasts thawed which I didn’t use on Thursday since I ended up getting pork cutlets for the sweet and sour pork and since we generally eat a lot of meat anyway, figured this recipe easily allowed itself to have some chicken thrown in. It turned our really excellent and, although a bit dry when microwaved the next day, it was still delicious. We used two zucchinis from our own plants, our first harvest, and they were so tasty and tender. Wish we had more of those suckers to eat up already but there’s a third one coming in another week or so.

So, changes made: threw in 2 double chicken breasts that I baked in the oven beforehand with a bit of olive oil, salt & pepper. Omitted the mushrooms because we had no fresh ones and I didn’t want to potentially ruin the meal by adding in limp canned ones.

This is a great summer pasta dish and if you’re lucky, you might be able to make it with all your own veggies! Mix and match with whatever you have in your garden and enjoy! I’m looking forward to having this dish again, with or without the chicken! 🙂

Note from October 3rd, 2008: We had a lot more veggies and meat than we needed for two people so I froze half of this (minus the noodles). I wasn’t sure how it would turn out but it was just as good after freezing, if not better. The flavors were still perfect and it was delicious. I will definitely be keeping up that habit from now on. You can never have enough quick, easy to thaw dishes in your freezer!

Pasta Provencale
Yield: 6 servings

2 medium zucchini, halved lengthwise and sliced, or 3 large yellow squash, sliced, or 1 of each
1 (8-ounce) package sliced fresh mushrooms
3 cloves garlic, minced
1 green pepper, chopped
1/4 cup chopped onion
2 tablespoons olive oil
1 (14 1/2-ounce) can diced tomatoes, undrained
1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
1 tablespoon fresh oregano leaves or 1/8 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces dried penne pasta, cooked
1/4 cup freshly grated Parmesan cheese
Garnish: fresh herbs

Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat and simmer 1 minutes. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Garnish, if desired. Serve hot.

Source: Southern Living’s 30 Years of Our Best Recipes

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