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Pesto Chicken with Summer Squash




Source of Recipe


bhg.com






Recipe Introduction


Purchased pesto makes this 5-ingredient meal even easier.





List of Ingredients



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






Instructions



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) 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.
   






Final Comments


Makes 4 servings