Chicken with Summer Squash Recipe
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This chicken and squash main dish is sprinkled with arugula, a peppery salad green, just before serving. Add it to your list of favorite recipes that can be prepared in less than 30 minutes.
Ingredients
- 1 2-1/4-lb. purchased roasted chicken, chilled
- 3 Tbsp. olive oil
- 4 small or 2 medium yellow summer squash, cut in quarters lengthwise
- 2 cloves garlic, thinly sliced
- 1 cup yellow grape or cherry tomatoes
- Small fresh arugula leaves
- Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.
- Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.
- Calories 385, Total Fat 21 g, Saturated Fat 4 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 4 g, Cholesterol 125 mg, Sodium 277 mg, Carbohydrate 6 g, Total Sugar 0 g, Fiber 2 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 22%, Calcium 6%, Iron 14%.
- Percent Daily Values are based on a 2,000 calorie diet
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