- 4
Ingredients
- 2 2 1/2-inch boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 2 2 1/2-inch boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 2 2 1/2-inch boneless, skinless chicken breasts, cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 1 1 1 small red onion, thinly sliced
- 1 1 1 small red onion, thinly sliced
- 1 1 1 small red onion, thinly sliced
- 1 1 1/4-inch large zucchini, halved and sliced into 1/4-inch half-moons
- 1 1 1/4-inch large zucchini, halved and sliced into 1/4-inch half-moons
- 1 1 1/4-inch large zucchini, halved and sliced into 1/4-inch half-moons
- 1 1 1/4-inch large summer squash, halved and sliced into 1/4-inch half-moons
- 1 1 1/4-inch large summer squash, halved and sliced into 1/4-inch half-moons
- 1 1 1/4-inch large summer squash, halved and sliced into 1/4-inch half-moons
- 2 2 2 cups chopped kale
- 2 2 2 cups chopped kale
- 2 2 2 cups chopped kale
- 1/2 1/2 1/2 cup yellow cherry tomatoes, halved
- 1/2 1/2 1/2 cup yellow cherry tomatoes, halved
- 1/2 1/2 1/2 cup yellow cherry tomatoes, halved
- 1/2 1/2 1/2 cup red grape tomatoes, halved
- 1/2 1/2 1/2 cup red grape tomatoes, halved
- 1/2 1/2 1/2 cup red grape tomatoes, halved
- 2 2 2 ears corn, shucked and kernels removed
- 2 2 2 ears corn, shucked and kernels removed
- 2 2 2 ears corn, shucked and kernels removed
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 1/4 1/4 1/4 cup store-bought basil pesto
- 1/4 1/4 1/4 cup store-bought basil pesto
- 1/4 1/4 1/4 cup store-bought basil pesto
- 1/4 1/4 1/4 cup heavy cream
- 1/4 1/4 1/4 cup heavy cream
- 1/4 1/4 1/4 cup heavy cream
- 1/2 of 1/2 lemon
- 1/2 of 1/2 lemon
- 1/2 of 1/2 lemon
- 5-ounce 5-ounce One 5-ounce Parmesan wedge, grated
- 5-ounce 5-ounce One 5-ounce Parmesan wedge, grated
- 5-ounce 5-ounce One 5-ounce Parmesan wedge, grated
Preparation
Step 1
Heat a large skillet over medium-high heat.
Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
In a small bowl, stir together the pesto and cream.
Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.