Pesto Chicken With Summer Squash Recipe

Ingredients

4 oz boneless skinless chicken breast halves

1 ½ tsp olive oil

1 cup zucchini , or yellow summer squash, finely chopped

1 tbsp prepared pesto

1 tbsp asiago , or Parmesan cheese, finely shredded

In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.

Turn chicken; add squash.

Cook for 4 to 6 minutes more or until chicken is done (170 degrees F) and squash is crisp-tender, stirring squash gently once or twice.

Transfer chicken and squash to dinner plates.

Spread pesto over chicken; sprinkle with cheese.