White Wine Pasta

Please forgive my writer's block! It has been quite the week. 

There are several things I need to inform you of before I give away my White Wine Pasta... 

1.There are 8 spots open in Dreyer Farm CSA! 

2. I'm OBSESSED with Cambridgeshire Celery Seasoning from Savory Spice Shop in Westfield. I put it in Tuna Salad and Egg Salad, and it's really making me happy right now. 

3. There is a cooking demo on Thursday August, 1 at 7:00pm at Savory Spice Shop. I'll be there! Please contact Dreyer's for more details. 

This is going to sound ridiculous, but I let this recipe just happen. I started this blog because I enjoy cooking and some days more than others. I needed to get back to that as so much is happening in my life that is completely out of my control. Since I haven't been food shopping in what feels like weeks, everything I used came from the Farm Box or my pantry. There was something about making this meal that put me back in touch with my kitchen. Perhaps it was the ingredients, perhaps it was the sounds of the summer squash frying, maybe it was that perfect pasta, I'm not sure but I was happy to make dinner. 

This dish is so pretty and light. 

1 cup of White Wine (I used a 
Gewürztraminer we picked up in the Finger Lakes)

1/2 cup chicken stock 

1 lb pasta 

3 cloves of garlic 

olive oil 

3 summer squash 

salt & pepper 

1 lb grilled chicken 

fresh basil 

Boil the water and cook the pasta, if you don't know how to do that.... well... sorry. 

(Although I'm sure my roommate from college remembers when I put a frozen bag of Ravioli in a pot of cold water and waited for it to boil that way...) 

Season and grill your chicken, I used, Salt, garlic powder and lemon pepper.

I used about 1 tbsp. of olive oil in a frying pan and minced the garlic before browning over medium high heat.  Add summer squash to garlic and olive oil, salt & pepper to taste. I let the summer squash sit for about 7 minutes. I like it to have a little crunch to it, hubs likes it mushy, so 7 minutes is the medium. 

I removed the summer squash, and put the wine and chicken stock over high heat, let it boil a bit, and then let it simmer for a few minutes. Once it thickens a bit, add the summer squash and pasta in. 

Cut up some fresh basil, mix it all up and eat it all up. 

I don't have too many pictures as I was reconnecting with my kitchen.

There's rumor of spring onions this week...looking forward to them!