Now that school is underway, one of my goals is to start making actual meals again. The summer is a mish-mash of dinners at the pool, quick grill meals, and sometimes…ice cream for dinner.
I love summer squash, and happened to have two that needed to be used. I used some pantry items and leftover chicken and created a super easy, delicious meal (if I do say so myself)!
1 pound of pasta (I prefer farfalle)
1/4 cup extra virgin olive oil
1/2 teaspoon of chopped garlic
1 pound of yellow squash, sliced
3 cups of chicken broth
3/4 pound of cooked, shredded chicken (I used rotisserie)
1 can of canellini beans, drained and rinsed
Cook pasta according to directions. In the meantime, sautee garlic in olive oil for 3 minutes. Add squash and canellini beans and cook until squash is tender. Pour in chicken broth and add shredded chicken to mixture.
Pour mixture over pasta, add some grated cheese and enjoy!