1/2 zucchini, cut into 1/2-inch dice
1/2 yellow squash, cut into 1/2-inch dice
1 eggplant, peeled and cut into 1/2-inch dice 1 small Portobello mushroom, cut into 1/2-inch dice
1/2 red pepper, cut into 1/2-inch dice
1/4 cup of your favorite red spaghetti sauce
1 chicken breast
2 tablespoons olive oil
4 small broccoli tops
6 artichoke hearts, quartered
4 asparagus spears, sliced diagonally
1 pound capellini, cooked
fresh basil, chopped, to taste
fresh Parmesan cheese, grated, to taste
In a sauté pan over high heat, flash roast the zucchini, yellow squash, eggplant, mushrooms, and red pepper until it is browned on the outside but still raw on the inside. Add the spaghetti sauce and cook for one minute. Remove from the pan and set aside.
Dust the chicken breasts in lemon-pepper seasoning and cook over medium-high heat for 3 minutes. Remove from pan, cool, and slice.
Place the olive oil in the sauté pan. Add the broccoli, artichoke hearts, and asparagus and cook over medium-high heat for one minute. Add the sliced chickened and the vegetable-spaghetti sauce mixture, toss together, and cook for 2 minutes. Add the warm capellini, and finish with basil and Parmesan cheese.