Italian Chicken Summer Squash Skillet - KNEP - Kentucky Nutrition Education Program


Italian Chicken Summer Squash Skillet

Receta en Español
Servings:Makes 8 servings


  • 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


  1. Slice squash into ¼ inch pieces.
  2. Combine all vegetables, with garlic in a bowl. Set aside.
  3. Cook pasta according to package directions.
  4. Cut chicken into bite size pieces.
  5. Spray large nonstick skillet with cooking spray; heat to medium.
  6. Add chicken; cook 6 minutes or until no longer pink, stirring occasionally.
  7. Add vegetable mixture to the skillet.
  8. Add tomato sauce and dried Italian seasoning.
  9. Stir well. Increase heat, cover and bring to a boil.
  10. Reduce heat to medium; cook 10 minutes or until summer squash is tender, stirring occasionally.
  11. Stir cooked pasta into chicken/vegetable mixture.
  12. Sprinkle with cheese.
  13. Season as needed.
Source: Plate it up! Kentucky Proud Project.


200 calories, 4.5g fat, 2g saturated fat, 50mg cholesterol, 300mg sodium, 19g carbohydrate, 3g fiber, 8g sugars, 20g protein.