I'm loaded with tomatoes, onions, bell peppers, yellow squash, and jalapeños. I have some chicken breast trimmings and a couple of cloves of garlic. I want to make up something to go over pasta, and eat with a fresh garden salad.

Go.

Olive Oil- skillet - salt to taste. I would go light on the japs but thats just me.

Chunk the maters, onions, bell peppers and throw in skillet (I'm sending you a cast iron skillet for Christmas) with plenty of the fresh garlic. Toss with salt and pepper. Chunk up some squash and toss in when onions almost done. Have your pasta cooked and drained on the side. Rinse with hot water to keep it warm. When veggies are done dump them on pasta and toss to mix then pour it all back in still warm cast iron skillet (see?). It's ready to serve. Have chopped chicken and fresh chopped japs on the side to garnish it. My mouth is watering.

It came out great. I ended up putting the sauce over the pasta, The yellow squash took on the texture of a mushroom. I'd give it 4 stars, especially considering the fresh garden salad. I added a little balsamic vinegar in there.

It made a total of 4 dishes. I plated them over the pasta. I'll freeze a couple and have one next week. This was almost a free meal. Most of the stuff that went in there would have gone over the fence.

Throw in some fresh garden basil! With all this rain of late I got plenty!

Herbs, are hard to beat!

I put about a full cup of chopped basil in there at the end. I made the 4 dishes and had a full quart of the marinara with squash left for the freezer.

Sautee chicken (or any other meat of your choice) that has been cut into bite size pieces in olive oil with onions and diced peppers of your choice. Add sliced/diced squash (I like to mix yellow and zucchini for color)and then cover until squash is tender (do not add water!!!). Add diced tomatoes and any seasonings of your choice after squash cooks for a bit. We typically add in mushrooms and season with either Tony's, fajita, lemon pepper, garlic pepper it just depends on whatever you like. This dish is also good with sausage(sliced link or breakfast) and or hamburger. When using other meats just watch the amount of grease that cooks out

When its all done serve over rice, typically brown for us, or any pasta that will stand up to the dish and depends on the amount of sauce you have. We probably have this once a week. We have done it with fresh tomatoes, canned, and even Rotel.