Chicken Capellini with Summer Vegetables

Protein Type



  • ½ Lb Diced Grilled Chicken (½” x ½”)
  • 8 oz Capellini
  • 2 Tbsp Olive Oil
  • 5 Cloves Garlic, Minced
  • 1 Yellow Squash, Thinly Sliced Half Moons
  • 1 Zucchini, Thinly Sliced Half Moons
  • 1 cup Cherry Tomatoes 
  • 1 cup Red Onion, Thinly Sliced
  • Kosher Salt and Freshly Ground Pepper
  • ⅓ cup White Wine
  • ¼ cup Parmesan, Grated
  • 1 Lemon, Juice and Zest
  • 2 Tbsp Butter
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Dried Thyme
  • 1 cup Fresh Arugula 
  • Herbed Toasted Breadcrumbs, to Taste 
  • Basil, Fresh, Chiffonade 
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Cook pasta in salted water to al dente and set aside. Heat olive oil over medium heat, add garlic, squash, zucchini, tomatoes, red onion, salt and pepper. Sauté until vegetables are tender, then add white wine. Once reduced, add chicken, parmesan, lemon juice, dried thyme, red pepper flakes, and finish with butter. Remove from heat and stir in arugula. Toss mixture with cooked pasta and top with toasted breadcrumbs, basil, and fresh lemon zest. 

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