Chicken with Summer Squash

By amt2mf

cal. (kcal) 385, Fat, total (g) 21, chol. (mg) 125, sat. fat (g) 4, carb. (g) 6, Monosaturated fat (g) 11, Polyunsaturated fat (g) 4, fiber (g) 2, pro. (g) 42, vit. A (IU) 292, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 277, Potassium (mg) 684, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound purchased roasted chicken, chilled
• 3 tablespoons olive oil
• 4 small yellow summer squash, cut in quarters lengthwise or 2 medium
• 2 cloves garlic, thinly sliced
• 1 cup yellow grape or cherry tomatoes
• Small fresh arugula leaves

Details

Preparation time 25mins

Preparation

Step 1

1. Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.
2. Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.