Recipe: Pesto Chicken Breasts with Summer Squash

PESTO CHICKEN BREASTS WITH SUMMER SQUASH

4 medium skinless, boneless chicken breast
2 cups cubed zucchini and/or yellow summer squash
2 tbsp pesto sauce
2 tbsp grated Asiago or parmesan cheese
1 tbsp olive oil

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.

Servings: 4
Source: Better Homes and Gardens