Pesto Chicken Breasts with Summer Squash
- In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
- 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