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.



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Ingredients
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    1   pound 
    purchased roasted chicken, chilled
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    3   tablespoons 
    olive oil
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    4   
    small yellow summer squash, cut in quarters lengthwise or 2 medium
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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
Per Serving: cal. (kcal) 385, Fat, total (g) 21, chol. (mg) 125, sat. fat (g) 4, carb. (g) 6, Monosaturated fat (g) 11, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 0, pro. (g) 42, vit. A (IU) 291.54, vit. C (mg) 12.99, Thiamin (mg) 0.18, Riboflavin (mg) 0.33, Niacin (mg) 13.62, Pyridoxine (Vit. B6) (mg) 0.84, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.49, sodium (mg) 277, Potassium (mg) 684, calcium (mg) 60.58, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
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