Spinach Pesto Chicken with Summer Squash

Spinach Pesto Chicken with Summer Squash

I made this skillet recipe the other night and it was quite good.  I liked it because I didn’t have to turn on the oven in our 92 degree summer days and we are trying to eat more vegetables and this was a pretty tasty way to add a few.

Spinach Pesto Chicken

  • 1 tablespoon olive oil
  • 2 chicken breasts, cut into strips
  • 2 cups yellow squash
  • ½ cup spinach pesto*
  • 3 cups fresh spinach
  • 1 cup cherry tomatoes  or  (1 large tomato, cut into pieces)
  • Salt and pepper and dried or fresh basil to taste
  • 2 cups hot, cooked pasta  (I used angel hair)
  • 2 tablespoons Parmesan cheese

*Spinach Pesto

  • 2 large handfuls or more of baby spinach leaves
  • 1 clove garlic
  • ¼ cup walnuts
  • 2 tablespoons Parmesan cheese
  • Olive oil

Use food Processor to combine ingredients adding a drizzle of olive oil until smooth.

 

In a large skillet, heat olive oil over medium-high heat. Add chick strips and squash.  Cook for 8- 10 minutes or until chicken is tender and no longer pink.  Stir in pesto, spinach,  tomatoes, and seasonings.  Cook until spinach is wilted.  Serve over pasta. Sprinkle with Parmesan cheese. Serves 4.

Print Friendly, PDF & Email

, ,

Trackbacks/Pingbacks

  1. Spaghetti Squash | Frankly Southern - July 24, 2012

    […] and dried basil, oregano,  fines herbes, salt and pepper.    To make the pesto sauce we followed this recipe. We prefer spinach pesto to basil pesto.  All you have to remember is 5 ingredients (one […]

Leave a Reply