Best Spicy Chicken Marinara With Summer Squash Recipes

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CHICKEN FAJITAS WITH SUMMER SQUASH



Chicken Fajitas with Summer Squash image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

6 cloves garlic, smashed
3/4 cup torn fresh cilantro
1 teaspoon fresh thyme leaves
3 jalapeno peppers (green or red); 2 roughly chopped, 1 thinly sliced
1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
1/4 cup honey
Juice of 2 limes, plus wedges for serving
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken breasts
2 zucchini and/or yellow squash, sliced
1 bunch scallions, chopped
1 tomato, chopped
8 to 12 flour tortillas

Steps:

  • Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.
  • Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.
  • Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
  • Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.

SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI



Sweet and Spicy Chicken Fajitas with Squash and Zucchini image

A sweet and spicy marinade boosts the flavor of grilled chicken. Squash and zucchini are cooked with scallions and tomatoes to accompany the chicken to fill flour tortillas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped cilantro
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped scallions, shredded Cheddar

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

CHICKEN AND SUMMER SQUASH CASSEROLE



Chicken and Summer Squash Casserole image

This rich and saucy casserole is classic Southern comfort food and a great way to use leftover chicken or turkey. It's worth the indulgence!

Provided by lutzflcat

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 55m

Yield 8

Number Of Ingredients 14

cooking spray
2 tablespoons unsalted butter
6 cups sliced yellow squash
2 medium onions, chopped
2 cups shredded cooked chicken breast
1 cup shredded sharp Cheddar cheese
16 saltine crackers, crushed
1 cup mayonnaise
3 large eggs
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
ground black pepper to taste
2 cups herb-seasoned stuffing mix (such as Pepperidge Farm®)
½ cup unsalted butter, melted
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
  • Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
  • Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
  • Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

Nutrition Facts : Calories 614.8 calories, Carbohydrate 24 g, Cholesterol 163.7 mg, Fat 49.7 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 18 g, Sodium 705.4 mg, Sugar 2.4 g

CHICKEN AND SUMMER SQUASH



Chicken and Summer Squash image

Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
¾ pound yellow squash, sliced
¾ pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped

Steps:

  • In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
  • Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
  • Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g

SPICY CHICKEN MARINARA WITH SUMMER SQUASH



Spicy Chicken Marinara With Summer Squash image

My BFF made this for me one day. It was a nice twist a favorite dish. Although I have never made it quite as she did that day, it reminds me of her..... ZESTY!!!!!

Provided by Doxie lover in the

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 (28 ounce) can crushed tomatoes
6 ounces water
2 garlic cloves
1 1/2 tablespoons tomato paste
1 teaspoon dried basil
1/2 lb boneless skinless chicken breast
1 tablespoon olive oil
salt and pepper
1/2 large yellow onion, sliced (optional)
1/2 cup yellow squash, halved & thinly sliced
parmesan cheese (optional)
1/2 teaspoon crushed red pepper flakes (optional)
16 ounces pasta (spaghetti, angel hair, penne, etc)
1/4 cup parmesan cheese (optional) or 1/4 cup asiago cheese (optional)

Steps:

  • Sauté garlic in 1 Tbsp olive oil until lightly brown then set garlic aside.
  • Cut chicken into bite-size pieces. Cook chicken, and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
  • Add tomato paste, cooked garlic and mix well.
  • Add crushed tomatoes, basil, pepper and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
  • This is a good time to get ready for the pasta. Set a large pot of water up to boil the pasta in and set temp on high. You want the water to be boiling and it takes awhile.
  • During last fifteen minutes or so of cooking the marinara sauce, add the squash. At this start to cook pasta according to directions on package.
  • In large bowl, pour sauce over cooked pasta and mix well.
  • Sprinkle parmesan or asiago cheese on top and serve!

Nutrition Facts : Calories 576.2, Fat 6.2, SaturatedFat 1, Cholesterol 32.9, Sodium 518.3, Carbohydrate 99.8, Fiber 6.9, Sugar 10.3, Protein 30.1

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