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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,
- cal. (kcal) 186,
- Fat, total (g) 10,
- chol. (mg) 55,
- sat. fat (g) 2,
- carb. (g) 2,
- fiber (g) 1,
- pro. (g) 23,
- vit. A (RE) 41,
- vit. C (mg) 6,
- sodium (mg) 129,
- calcium (mg) 71,
- iron (mg) 1,
- Vegetables () 1,
- Very Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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