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Chicken, Summer Squash and Basil Saute
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Brief Description
Long ribbons of squash and zucchini with chicken, basil, broth, and Parmiggiano Reggiano.
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Main Ingredient
squash
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Category: Main Dish
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Double chicken and sauce. Serve over pasta to soak up sauce. Serve with bread also. Double everything if no pasta.
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Posted By: vastrother@aol.com
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Posted On: Feb 23, 2017
Number of Servings:
Ingredients:
- 1 - zucchini
- 1 - yellow squash
- 1 cups - cooked diced or shredded chicken
- 2 cloves - garlic sliced very thin
- 1/2 cups - chicken broth
- 1/2 cups - basil leaves torn
- 2 tablespoons - lemon juice
- 2 tablespoons - grated Parmiggiano Reggiano
- 1 tablespoons - butter
Directions:
Start by making long ribbons of the squash and zucchini using a vegetable peeler. To do this, hold the squash in one hand while peeling the full length of the vegetable with the other.
Do this on all four sides, peeling down until you reach the seeded core of the squash. You will end up with long thick noodles of squash / zucchini without seeds.
In a medium saute pan, add the broth, garlic cloves and chicken. Bring this to a boil and fold in the squash/zucchini ribbons. Allow this to wilt down and reduce out until there is about 1/4 cup of liquid left in the pan. (Depending on your heat, it could take up to 8 minutes).
Add the basil leaves, lemon juice, parmesan cheese and butter. Season with a pinch of salt to taste and cook until it's tight and saucy looking, about one more minute.
Serve warm.
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