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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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

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

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Reviews

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Average Rating:
  • akhowie
    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.

  • colky08
    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!

  • badkitty1116
    Aug 4, 2008

    No comment left