Summer Pasta

We have a tradition around our house, and that is that Sunday night means pasta! We had some summer squash leftover from Farmer's Market earlier in the week that needed to be used, so here is what I threw together:

• Start your water for whole wheat penne pasta. Cook according to directions on box.
  
• Cook two chicken breasts (I diced mine for time and little mouths' sakes), sauteed in olive oil until no longer pink - salt and pepper to taste. Remove from heat (I stuck it in my serving dish.)
• Two cups of thick slices of squash, sauteed in two tablespoons of olive oil. Cook until fork tender.
  
• Once squash is ready, toss in 1/4 cup chopped onions and a teaspoon of minced garlic. Cook for two minutes, or until onions are tender. Pour in one 8 0z. can of tomato sauce, 1 c. of fresh diced tomatoes (leftovers from hamburgers the day before for us)*, add chicken, and cook until warm.
• Once pasta is cooked, drain and rinse, and put into serving dish. Pour chicken and vegetable mixture over pasta. Sprinkle with Parmesan cheese. David voted that next time it needed more cheese, but that is always his vote. I'm pretty sure he'd eat the whole tub of cheese if I'd serve it to him that way. :)
  

We had this along with fresh green beans (we ran into a plethora of fresh green beans, so we will be eating tons of them until they are gone!)

*If you don't have fresh tomatoes, you could just add a can of diced tomatoes instead of the sauce and fresh tomatoes.
**Depending on how much salt you added to your chicken, you may need to add a little more to your sauce.