• 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


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.


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