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Pesto Chicken Breasts with Summer Squash

Recipe Link: http://bhg.com

List of Ingredients




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

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.

Nutrition facts per serving: 186 calories, 10 g total fat, 2 g saturated fat, 55 mg cholesterol, 129 mg sodium, 2 g carbohydrate, 1 g fiber, 23 g protein, 4% vitamin A, 10% vitamin C, 7% calcium, 5% iron, 1 diabetic exchange vegetables, 3 diabetic exchange very lean meat, 1.5 diabetic exchange fat.