Ingredients:
For the Pasta:
- 1⁄4 cup olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 teaspoons rosemary
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄2 teaspoon marjoram
- 2 chicken breasts, cut into cubes (optional)
- 5-8 Roma tomatoes, diced
- 8 ounces fusilli pasta
- 1⁄8 cup parmesan cheese
For the Green Beans:
- 1-pound fresh green beans, trimmed and snapped in half
- 3 cloves garlic, minced
- 2 pinches lemon pepper
- 2 tablespoons olive oil
- salt to taste
Instructions:
For the Pasta:
- In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
- Add the garlic and onions; sauté until golden– about 3 to 4 minutes.
- Add spices and chicken chunks; cook through–about 10 minutes.
- Add diced Roma tomatoes to chicken/Marinara sauce.
- Simmer while cooking pasta according to package directions.
- Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
- Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.
For the Green Beans:
- Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add olive oil to green beans; cook for 2 to 3 minutes.
- Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.