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In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes. Turn chicken; add zucchini and/or squash. Cook for 4 to 6 minutes more or until the chicken is tender and no longer pink (170ºF.) 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. Nutritional facts: calories: 186 , total fat: 10g , saturated fat: 2g , cholesterol: 55mg , sodium: 129mg , carbohydrate: 2g , fiber: 1g , protein: 23g , vitamin A: 4% , vitamin C: 10% , calcium: 7% , iron: 5% , vegetables: 1diabetic exchange , very lean meat: 3diabetic exchange , fat: 1.5diabetic exchange This great recipe was brought to you by BHG.com |
