Summer Stir Fry

Directions

1. Preheat the Blackstone Griddle on low heat while preparing the ingredients.
2. Dice the squash, zucchini, and onion into evenly sized pieces. Cut the chicken into bite sized cubes.
3. Increase the griddle to medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
4. Add the squash, zucchini, and onion. Cook for 6 to 8 minutes, stirring occasionally, until lightly browned. Do not season the vegetables at this stage, as the salt will draw out moisture.
5. Move the vegetables to a cooler area of the griddle.
6. Increase the center cooking zone to medium high or high heat. Add the remaining olive oil, then spread the chicken into an even layer. Cook for 2 to 3 minutes per side, or until lightly browned and nearly cooked through.
7. Return the vegetables to the chicken and mix everything together.
8. Add the Ready Pasta and grape tomatoes, then toss to combine.
9. Season with the Blackstone Essentials Blend and chicken bouillon powder.
10. Add the spinach and stir until wilted.
11. Pour in the Italian dressing and Worcestershire sauce. Reduce the heat to low and mix until everything is evenly coated.
12. Stir in the remaining tablespoon of butter and the Parmesan cheese. Continue mixing until the butter has melted and the cheese is fully incorporated.
13. Remove from the heat and stir in the fresh lemon juice.
14. Garnish with additional Parmesan cheese and chopped parsley before serving.