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Pesto Chicken Breasts with Summer Squash
Ingredients
-
4
medium skinless, boneless chicken breast halves (about 3/4 pound total)
-
1
tablespoon olive oil
-
2
tablespoons homemade or purchased pesto
-
2
cups finely chopped zucchini and/or yellow summer squash
-
2
tablespoons finely shredded Asiago or Parmesan cheese
Directions
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
(Pesto Chicken Breasts with Summer Squash)
- Servings Per Recipe 4,
- Calories 186,
- Protein (gm) 23,
- Carbohydrate (gm) 2,
- Fat, total (gm) 10,
- Cholesterol (mg) 55,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 41,
- Vitamin C (mg) 6,
- Sodium (mg) 129,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Vegetables () 1,
- Very Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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