Farmers Market Squash Sauté

Ingredients:

2 cups whole grain rotini pasta

3 boneless chicken breasts

1 tablespoon olive oil

2 medium zucchini, diced

4 medium carrots, peeled and diced

2 medium yellow squash, diced

2 garlic cloves, minced

2 tablespoons fresh chopped basil

3/4 cup light Alfredo sauce

2 tablespoons shredded Parmesan cheese

Yield:

8, 1 cup servings

Directions:

Cook pasta according to package directions. Roast chicken breasts at 400 degrees F to an internal temperature of 165 degrees F, about 25-35 minutes. Dice chicken into bite sized pieces. In a large sauté pan, add olive oil, zucchini and carrots. Sauté until slightly cooked. Add yellow squash and garlic and sauté until all vegetables are tender. Remove from heat and stir in basil, diced chicken and pasta. Add Alfredo sauce and toss until ingredients are evenly coated. Reheat by tossing the ingredients in the sauté pan for 3-5 minutes over medium heat. Sprinkle with Parmesan cheese and serve.