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Italian Chicken and Squash

 Italian Chicken and Squash
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.”
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Italian Chicken and Squash (continued)

Nutritional Facts: 42 g carbohydrate, 4 g fiber, 34 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.