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    Pesto Chicken Breasts with Squash


    Source of Recipe


    4hanna

    List of Ingredients




    § 4 medium skinless, boneless chicken breast halves (about 3/4 pound total)
    § 2 tablespoons homemade or purchased pesto
    § 2 cups finely chopped zucchini and/or yellow summer squash
    § 2 tablespoons finely shredded Asiago or Parmesan cheese
    § 1 tablespoon olive oil

    Recipe



    1. In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.

    2. Turn chicken; add zucchini and/or squash. Cook for 4 to 6 minutes more or until the chicken is tender and no longer pink (170 degrees F) and squash is crisp-tender, stirring squash gently once or twice. Transfer chicken and squash to 4 dinner plates. Spread pesto over chicken; sprinkle with Asiago or Parmesan cheese. Makes 4 servings.


    NUTRITIONAL INFORMATION

    1 serving:Calories 186;Fat 10g(Saturated 2g);Cholesterol 55mg;Sodium 129mg;Carbohydrate 2g(Dietary Fiber 1g);(Protein 23g)
 

 

 

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