Chicken with Summer Squash
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
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1 2-1/4-lb. purchased roasted chicken, chilled
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3 Tbsp. olive oil
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4 small or 2 medium yellow summer squash, cut in quarters lengthwise
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2 cloves garlic, thinly sliced
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1 cup yellow grape or cherry tomatoes
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Small fresh arugula leaves
Directions
1.
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.
2.
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.
Nutrition information
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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