Italian Chicken And Squash Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
• Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
• Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Steps:

• In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
• 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Reduce heat to 400°. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash., Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash., Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender.