Italian Chicken and Squash |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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From Chubbuck, Idaho, Lisa Leavitt writes, âWe love Mediterranean food, so one day and I decided to attempt it at home. I was surprised by all the flavor from such little effort and costâand also by my husbandâs request for seconds!â LISAâS TIP: âI often garnish this dish with kalamata olives.â Ingredients:
1 pound boneless skinless chicken breasts, cut into strips |
3 tablespoons butter |
1 medium yellow summer squash, halved lengthwise and thinly sliced |
1 medium zucchini, halved lengthwise and thinly sliced |
8 ounces uncooked angel hair pasta |
1/4 cup chicken broth |
3 tablespoons lemon juice |
20 cherry tomatoes, halved |
3/4 cup grated parmesan cheese |
3/4 cup crumbled tomato and basil feta cheese |
Directions:
1. In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions.
2. Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses. Yield: 5 servings.
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