Summer squash penne alla vodka

I am half Italian and half Irish.  My mom's mom (my grandma) emigrated from Italy when she was a teenager to America and brought all the great cooking of Italy with her.  I grew up eating Italian cuisine most nights as my Dad had no particular fondness of Irish cuisine and what kid doesn't like pasta?  So, there is no secret as to why many nights pasta is part of the dinner ensemble at our home.  Most of my pasta dishes are actually ones I make up myself or take parts of ideas of recipes and combine them with other recipes.  I must admit some nights my dinner risks are a bit yucky.  But, many nights I hit a home run.  This recipe is one of my favorite Momma Bear original meals.  I really do prefer this meal with shrimp, but chicken will do if you are opposed to seafood.  I've made it both ways before.  Or, for my vegetarian friends, this meal is heavenly minus seafood or poultry as well.     

Summer squash penne alla vodka (serves 4)

 Ingredients:  

1 lb. penne

1 large yellow (crookneck) squash, diced 

1 large (or 2 medium) zucchini, diced

1 medium onion, diced

2-3 cloves garlic, minced

3 tablespoons butter (you can use olive oil, but butter tastes better w/ vodka sauce)

1 lb. chicken, cubed or shrimp, shelled and deveined

2 cups vodka sauce                                                                                       In a large pot, add 6 cups of water and a pinch of salt, bring to a boil.   Add penne for approximately 10 minutes or until al dente.  While water is coming to a boil, in a large skillet, coat with butter and add garlic, chicken/shrimp, summer squashes, and onion.  Cook on medium-high heat until meat is cooked through and vegetable texture is to your liking.   Add vodka sauce to veggie skillet to warm.  Drain pasta and plate.  Then top with the vodka sauce mixture.  Enjoy!