Chicken & Roasted Veggies Over Egg Noodles

Ah, summer. The season of crazy humidity & fish flies. If you don’t know what fish flies are, congratulations…you will never have to see the disgusting flying bugs that will literally swarm your car on a summer night. If you are really curious, this video explains my frustration. ANYWAY, the good thing about summer is that light, fresh dinners are called for…which means lots of delicious roasted veggies & chicken over airy egg noodles is the perfect dish for a hot muggy summer night. Because in the summertime, cravings for hearty pasta dishes are few and far between, while the need for lighter fare is much more common. This dish satisfies pasta lovers, but because of the lightness of the egg noodles, it will not weigh you down. Plus the pairing of dill, lemon and ricotta cheese is a classic ode to summertime. Yum.

Ingredients: 4-5 servings

  • 18 stalks of asparagus, diced
  • 1 large yellow squash
  • 3 tablespoons olive oil, divided
  • 3-4 thinly sliced chicken breasts
  • 1 cup flour
  • 2 tablespoons lemon zest
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 2 cups egg noodles
  • 1 cup skim ricotta cheese
  • juice from 1 large lemon
  • 1/2 cup  plus 2 tablespoons grated parmesan cheese
  • 2 teaspoons lemon pepper
  • 2 teaspoons fresh dill
  • 1 cup fresh of frozen peas
  1. Dice asparagus stalks and squash and drizzle with 1 tablespoon olive oil. Roast for 12-15 minutes at 350
  2. Mix flour, lemon zest, salt & pepper and dredge chicken breasts until evenly coated.
  3. In a large skillet, heat garlic & 2 tablespoons olive oil over medium high heat
  4. Add chicken to skillet and cook until done, set aside
  5. Boil egg noodles until done
  6. In a large bowl, mix ricotta, lemon juice, 1/2 cup parmesan, dill & lemon pepper
  7. Add warm noodles, chicken, asparagus, squash & peas to ricotta mixture
  8. Sprinkle with remaining parmesan & serve

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