Pesto Chicken with Summer Squash

 

4 medium skinless, boneless chicken breast, halves

1 T. olive oil

2 c. finely chopped zucchini and/or yellow summer squash

2 T. homemade or purchased pesto

2 T. finely shredded Asiago or Parmesan cheese

 

In a large skillet, cook chicken in hot oil over medium heat for 4 minutes.  Turn chicken; add squash.  Cook for 4-6 minutes more or until the chicken is tender and no longer pink and squash is crisp-tender, stirring squash gently once or twice.  Transfer chicken and squash to 4 dinner plates.  Spread pesto over chicken; sprinkle with asiago or Parmesan cheese.  Makes 4 servings.