1 lb chicken breasts, cubed (optional) 2 yellow squash 3 cloves garlic, minced 3 Tbs oil¼ cup chicken broth or white wine 2 Tbs parmesan cheese 1 lb pasta Salt & pepper (to taste)
Salt & pepper chicken. Over medium heat add 1-1/2 Tbs olive oil to sauté pan. Cook chicken until almost done; remove chicken and place in bowl. Add 1-1/2 Tbs oil to sauté pan, increase heat to high, and cook zucchini for 3-4 minutes. Push zucchini to side of pan, reduce heat to medium-low, and add garlic to roast (cook until straw colored). Add chicken back into sauté pan and raise heat to medium. Deglaze pan with white wine or chicken broth, remove from heat, and add cheese. Serve over pasta.
2 Eggs ¼ cup of milk ¼ cup of mozzarella (grated)1 teaspoon of crushed Red Pepper flakes 2 Tbsp of oil 2 cups of cooked pasts like spaghetti ½ cup of cooked veggies or meat
Crack the eggs into a bowl; add grated mozzarella milk and red pepper flakes. Beat well with a fork or a whisk. Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add the cooked pasta and cooked veggies or meat, spreading it all over the surface of the pan. Cook for a couple of minutes, or until the pasta becomes golden and crisp. Pour in egg mixture; swirl the pan to spread it evenly over the pasta. Cover with a lid and cook on medium-low heat for about 10 minutes, shaking the pan every so often. Flip the frittata and cook for 5 minutes longer. Keep shaking the pan to prevent it from sticking. Transfer onto a serving plate lined with kitchen paper to drain off any oil. Slice into quarters and serve hot or at room temperature.
To convert dry herbs to fresh herbs in a recipe 🡪 1 teaspoon dry herbs to 1 tablespoon fresh herb