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Back to school with bow tie pasta
Some Kinda Good
bow tie pasta
Quick pasta dinners packed with vegetables are a great solution when time is of the essence. - photo by Photo by REBEKAH FAULK LINGENFELSER/special

Back-to-school means busy weeknights. When time is short, pasta dinners packed with vegetables are my go-to. This dish combines summer squash with garden fresh herbs and jalapeños for a spicy, bright and quick one-dish dinner. If you’d like to omit the heat, simply remove the veins and seeds from the jalapeno peppers. Clean up is easy and dinner is done. 

Whether you’re a parent hustling to get a Some Kinda Good meal on the table, or a college student with limited resources, this dish satisfies.

My Bow Tie Pasta with Italian Chicken and Fresh Herbs pairs well with a cold glass of sweet tea, or a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Round it out with a big green salad and fresh baguette. 

Some Kinda Good Bow Tie Pasta with Italian Chicken and Fresh Herbs

Ingredients

  • 1 box bow tie pasta
  • 1 medium onion, diced
  • ½ green bell pepper, diced
  • 1 jalapeno pepper, sliced
  • 1 yellow squash, sliced
  • 2 cloves garlic, minced
  • 6-8 chicken tenderloins
  • 4 tablespoons olive oil, divided
  • ¼ cup white wine for deglazing
  • Juice of half a lemon
  • Italian seasoning
  • Salt
  • Pepper
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 2 sprigs of fresh thyme, de-stemmed

Directions

Cook pasta according to package directions. Remove from heat, but don’t drain. Season chicken tenderloins on both sides with salt, pepper and Italian seasoning. 

In a large skillet, heat 2 tablespoons of olive oil on medium-high. Cook chicken on each side for about 4 minutes or until juices run clear. Remove to a plate and set aside. 

Add white wine to the pan, and using a wooden spoon, scrape up all the bits. Add onion, bell pepper, jalapeno and squash. Saute for 5-6 minutes, stirring constantly. Season with salt and pepper. 

Meanwhile, chop chicken into bite sized pieces, adding back to pan. Add cheese and stir. Using a slotted spoon, transfer pasta to a large mixing bowl. Toss chicken and vegetables with pasta. 

Squeeze in lemon juice and drizzle over remaining olive oil. Garnish with fresh basil and thyme.     

Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, like Some Kinda Good on Facebook, follow @SKGFoodBlog on Twitter and Instagram or visit RebekahLingenfelser.com.