Ingredients: 
1 red bell pepper, diced
1 yellow bell pepper, diced
1 sweet onion, diced
2 large tomatoes, diced 
3-4 garlic cloves, finely diced
3 medium summer squash, sliced crosswise
1 cup whole grain rotini pasta, uncooked
1¼ pounds boneless skinless chicken breast
Nonstick cooking spray
1 (8-ounce) can tomato sauce
2 tablespoons dried Italian seasoning 
½ cup shredded Parmesan cheese
Salt and pepper, to taste

Yield: 
8 servings

Directions: 

Slice squash into ¼ inch pieces. Combine all vegetables, with garlic in a bowl. Set aside. Cook pasta according to package directions. Cut chicken into bite size pieces. Spray large nonstick skillet with cooking spray; heat to medium. Add chicken; cook 6 minutes or until no longer pink, stirring occasionally. Add vegetable mixture to the skillet. Add tomato sauce and dried Italian seasoning. Stir well. Increase heat, cover and bring to a boil. Reduce heat to medium; cook 10 minutes or until summer squash is tender, stirring occasionally. Stir cooked pasta into chicken/vegetable mixture. Sprinkle with cheese. Season as needed.


Nutritional Analysis: 
200 calories
4.5 g fat
2 g saturated fat
50 mg cholesterol
300 mg sodium
19 g carbohydrate
3 g fiber
8 g sugar
20 g protein

Italian Chicken Summer Squash Skillet - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2014


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