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Italian Chicken and Squash Recipe

From Chubbuck, Idaho, Lisa Leavitt writes, “We 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 cost—and also by my husband’s request for seconds!” LISA’S TIP: “I often garnish this dish with kalamata olives.”

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Italian Chicken and Squash Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

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

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.
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.

Nutritional Facts 1 serving (1-1/2 cups) equals 453 calories, 16 g fat (9 g saturated fat), 87 mg cholesterol, 556 mg sodium, 42 g carbohydrate, 4 g fiber, 34 g protein.

Originally published as Italian Chicken and Squash in Simple & Delicious July/August 2007, p11

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Italian Chicken and Squash

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Reviewed on Jul. 16, 2012 by akhowie

Very light and flavorful. I did use olive oil instead of butter. I also added some fresh basil at the end. My husband loved it.

Reviewed on Oct. 09, 2008 by colky08

this dish is so yummy. my kids loved it. I too tweaked the recipe. I added garlic and tossed the grape tomatoes in balsalmic vinegar. it was extremely tasty!

Reviewed on Aug. 04, 2008 by badkitty

This is a very good recipe, but I made some changes to suit my tastes. First , I added 2 tablespoons butter and 1 tablespoon olive oil. This recipe needs garlic, so I added 3 minced cloves in with the squash. I used grape tomatoes instead of cherry and added fresh minced basil in at the end. I used the Parmesan but omitted the feta , because we don't care for it. I also marinated the grape tomatoes in some balsalmic vinegar before tossing them in with the pasta-great pasta dinner!