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Pesto Chicken Breasts with Summer Squash

Purchased pesto makes preparation easy for this five-ingredient main dish.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Pesto Chicken Breasts with Summer Squash

Ingredients

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)

    Per serving:
  • 186 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 55 mg chol.,
  • 129 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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