Sauté onions with fresh garlic, EVOO, and a little Smart Balance. :)
Slice and rinse zucchini and yellow squash.
Set onions to the side.
Add zucchini and squash to the onion pan, boil water for pasta, and cook two chicken breasts for 4-5 minutes on each side. (The one in the back is a separate one for Matt, you can put 3 in the pasta mix if you want(which = a whole pound of chicken). I prefer less chicken in mine, so I only use 2.
Add Cavenders, EVOO, and a little Smart Balance with Olive Oil to the veggie mix.
Cook 2 cups of farfalle (bowtie) pasta according to box.
Cut chicken into chunks and add 1/3 cup of chicken both, 1 can petite diced tomatoes (undrained), 1/4 tsp. garlic powder, 1/4 tsp. salt, 1/8 tsp. pepper, and a pinch of baking soda (to balance out the acidity of the tomatoes). Simmer (low boil) for approx. 3 minutes.
Add sauteed onions and 1/2 tsp of basil.
Drain pasta and add. (I might have added about a tablespoon of Smart Balance on top of the pasta before mixing). :)
Top with fresh parmesan (remember, Locatelli is the BEST!) and serve.