Pesto Chicken Breasts with Summer Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 medium skinless, boneless chicken breast halves1 tablespoon olive oil2 tablespoons homemade or purchased pesto2 cups finely chopped zucchini and/or yellow summer squash2 tablespoons finely shredded Asiago or Parmesan cheese
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. Makes2 servings.
Serving Size: makes 2 servings of 1 breast and 1/2 cup of squash each
Number of Servings: 2
Recipe submitted by SparkPeople user NAPLESNANCY.
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. Makes2 servings.
Serving Size: makes 2 servings of 1 breast and 1/2 cup of squash each
Number of Servings: 2
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 277.6
- Total Fat: 15.6 g
- Cholesterol: 167.0 mg
- Sodium: 578.4 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.0 g
- Protein: 30.5 g
Member Reviews