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.