Veggie Dish

A little old Indian (Native American?) lady who works in the same building gave me some little yellow squash from her garden and told me to:

Chop squash, onions, tomatoes and cut fresh corn from cob, saute in butter, add chiles (I just threw in a can, didn't have fresh, and it was still good). Grate cheese over top and let melt. Simple. SO YUMMY! Good way to use up all the tomatoes and zucchini and stuff that you may have a plethora of this time of year.

Chicken and Vegetables with Pasta

1 lb. Linguini Pasta
8 slices of bacon
1-1/4 lb. Chicken breasts (3 breasts)
1 small onion, chopped (I omit)
1 clove garlic, chopped
4 oz. fresh mushrooms
1 (2 oz.) jar chopped pimientos
10 oz. frozen or fresh broccoli
½ C chicken broth
1 C light cream
2 tsp. dried basil
10 oz. pkg. frozen green peas
½ C grated parmesan cheese

Cook bacon. Reserve 1 tablespoon fat. Fry chicken in reserved bacon fat remove and cut into small pieces. Stir fry broccoli, onion, garlic and mushroom in pan (may need to add a little more oil). Cook about 3 minutes. Stir in pimiento, broth, cream and basil. Heat to boiling. Reduce heat and allow to simmer until sauce is slightly thickened and vegetables are tender-crisp. Stir in peas, crumbled bacon, and cheese. Salt and pepper to taste. Serve over warm linguine. Makes 6 servings.