CHICKEN AND SUMMER SQUASH
Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
- Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
- Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g
PESTO CHICKEN SKILLET SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
- Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
- In a small bowl, stir together the pesto and cream.
- Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.
CHICKEN & SUMMER SQUASH SKILLET
Sumptuous cream cheese sauce gives an elegant twist to this simple but spectacular Chicken and Summer Squash Skillet.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
- Mix cream cheese spread, 2 Tbsp. milk and dry seasonings until blended. Mix 1/4 cup with remaining milk in small microwaveable bowl; set aside. Add vegetables to same skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in remaining cream cheese mixture; cook and stir 2 min. Add orzo; cook and stir 2 min. or until heated through.
- Spoon orzo mixture onto 4 plates; top with chicken. Microwave reserved cream cheese mixture on HIGH 15 to 20 sec. or until heated through; stir. Spoon over chicken; top with basil.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 4 g, Protein 34 g
SUMMER CHICKEN AND VEGETABLE SKILLET
Looking for a new recipe to make for dinner tonight? Whip up this easy Summer Chicken and Vegetable Skillet dish in just 30 minutes using Bear Creek® Chicken Noodle Soup Mix, fresh veggies, and tasty chicken.
Provided by Bear Creek
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
- Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
- Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
- Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 32 g, Cholesterol 104.6 mg, Fat 10.2 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 1116.6 mg, Sugar 3.3 g
CHICKEN AND SUMMER SQUASH CASSEROLE
This rich and saucy casserole is classic Southern comfort food and a great way to use leftover chicken or turkey. It's worth the indulgence!
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
- Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
- Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
- Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 24 g, Cholesterol 163.7 mg, Fat 49.7 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 18 g, Sodium 705.4 mg, Sugar 2.4 g
ZUCCHINI & SUMMER SQUASH SKILLET
This is a quick, flavorful side dish that is sure to please. I like to cook this in the summer when fresh zucchini and summer (yellow) squash are abundant. If you would like a stronger onion flavor, substitute 1/2 cup of sliced onions for the scallions--or use both!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt butter.
- Sauté garlic and scallion until garlic is tender but not browned.
- Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
- Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.
Nutrition Facts : Calories 128, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 382, Carbohydrate 5.7, Fiber 1.8, Sugar 2.6, Protein 1.9
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- Whisk 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
- Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
- Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and start to develop some color, approximately 4-5 minutes.
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