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

Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.

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  • 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

186 calories; fat 10g; cholesterol 55mg; saturated fat 2g; carbohydrates 2g; insoluble fiber 1g; protein 23g; vitamin a 41.2RE; vitamin c 5.9mg; sodium 129mg; calcium 70.7mg; iron 0.9mg.
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