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Pesto Chicken Breasts with Summer Squash

Makes: 4 servings
Start to Finish 20 mins
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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