Best Pesto Chicken Breast With Summer Squash Recipes

PESTO CHICKEN SKILLET SUPPER

Pesto Chicken Skillet Supper image

Provided by Ree Drummond : Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced
1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large summer squash, halved and sliced into 1/4-inch half-moons
2 cups chopped kale
1/2 cup yellow cherry tomatoes, halved
1/2 cup red grape tomatoes, halved
2 ears corn, shucked and kernels removed
2 cloves garlic, minced
1/4 cup store-bought basil pesto
1/4 cup heavy cream
Juice of 1/2 lemon
One 5-ounce Parmesan wedge, grated

Steps:

Heat a large skillet over medium-high heat.
Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
In a small bowl, stir together the pesto and cream.
Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

PESTO CHICKEN BREAST WITH SUMMER SQUASH

Pesto Chicken Breast With Summer Squash image

This recipe is easy to make and so good. Can be made with zucchini or crocked necked summer squash. Good served with pasta. The recipes comes from Better Homes and Gardens.

Provided by Barb G.

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 meduim boneless skinless chicken breast halves
2 tablespoons homemade/purchased pesto sauce
2 cups finely chopped zucchini or 2 cups summer squash
2 tablespoons finely shredded asiago cheese or 2 tablespoons parmesan cheese
1 tablespoon olive oil

Steps:

In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
Turn chicken; add zucchini and/or squash; cook for 4 to 6 minutes more or until the chicken is tender and no longer pink.
(170degrees) and the squash is crisp tender, stirring squash gently once or twice.
Transfer Chicken and squash to 4 dinner plates; spread pesto over chicken; sprinkle with Asiago or Parmesan cheese.

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