Italian Chicken and Squash Recipe

5 2 3
Publisher Photo

Italian Chicken and Squash Recipe

Read Reviews
5 2 3
Publisher Photo
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.”
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 453 calories, 16g fat (9g saturated fat), 87mg cholesterol, 556mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 34g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Chicken and Squash

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
akhowie User ID: 1490431 161281
Reviewed Jul. 16, 2012

"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."

MY REVIEW
colky08 User ID: 1087575 208400
Reviewed Oct. 9, 2008

"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!"

Loading Image