Zucchini Golden Beet Sauce Chicken Pasta
 
 
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. Add chicken for the extra protien and it is winning recipe
Author:
Recipe type: Lunch/Dinner
Cuisine: Italian
Serves: 4
Ingredients
  • 1 large zucchini, chopped
  • 1 medium golden beet, peeled and diced to small pieces
  • 5 whole garlic
  • ⅓ tsp fresh oregano or ⅓ tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • ⅓ cup sour cream
  • ¼ cup grated or parmesan chunks
  • salt, pepper
  • 2 cups Cooked Pasta
  • 2 Chicken breasts or 5 chicken strips, cut to 1 inch cubes
  • salt and pepper
  • Basil, 10 leaves torn for garnish
Instructions
  1. Cook the pasta according to the instructions till al dante and reserve 1 cup of pasta water.
  2. Sauté the zucchini , beets and garlic in 2 tbsp oil for 5-7 minutes until they start to soften. Add the oregano and turn off the heat. Season it with salt, pepper.
  3. Blend all this in a food processor or blender with ½ cup of pasta water, sour cream and parmesan to a coarse paste.
  4. Take a pan, and put another tablespoon of olive oil. Add the chicken, salt and pepper.Saute for 5-7 minutes or until it's completely cooked.
  5. Pour in the veggie cream mixture, check for salt. Add the pasta,1/2 cup of reserved pasta water, chili flakes, mix well.
  6. Simmer for 2 minutes, toss in the basil. Serve immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/04/01/creamy-veggie-sauce-pasta/