Pesto Chicken Breasts with Summer Squash

1. Skim 1 tablespoon oil off pesto (or substitute 1 tablespoon olive oil). In a large nonstick skillet, heat oil over medium heat. Add chicken and cook for 4 minutes.

2. Turn chicken; add squash. Cook for 4 to 6 minutes more or until chicken is tender and no longer pink and squash is crisp-tender, stirring squash gently once or twice.

3. Transfer chicken and squash to 4 dinner plates. Spread pesto over chicken; sprinkle with Parmesan cheese. Makes 4 servings.

TIP: Although pesto is usually tossed with hot pasta, its uses are nearly limitless. Try spreading some on pizza crust instead of traditional tomato sauce. Top off a baked potato with pesto instead of butter or sour cream. Or, blend it with butter and serve it with grilled fish or slathered on warm bread.