Pesto Chicken with Summer Squash
2 4-ounce skinless, boneless chicken breast halves
1-1/2 teaspoons olive oil
1 cup finely chopped zucchini and/or yellow summer squash
1 tablespoon prepared pesto
1 tablespoon finely shredded Asiago or Parmesan cheese
In a large nonstick skillet cook chicken in hot oil over medium heat
for 4 minutes. Turn chicken; add squash.
Cook for 4 to 6 minutes more or until chicken is done (170 degree F)
and squash is crisp-tender, stirring squash gently once or twice.
Transfer chicken and squash to dinner plates. Spread pesto over chicken;
sprinkle with cheese. Makes 2 servings.
Nutritional facts per serving
calories: 222, total fat: 10g, saturated fat: 3g, monounsaturated fat:
5g, polyunsaturated fat: 1g, cholesterol: 72mg, sodium: 162mg,
carbohydrate: 2g, total sugar: 1g, fiber: 1g, protein: 29g, vitamin A:
0%, vitamin C: 10%, calcium: 9%, iron: 7%, vegetables: .5diabetic
exchange, very lean meat: 3.5diabetic exchange, fat: 2diabetic exchange