Grilled Chicken And Squash With Tomato Feta Pasta Recipe 55

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GRILLED CHICKEN AND SQUASH WITH TOMATO FETA PASTA RECIPE - (5/5)



Grilled Chicken and Squash with Tomato Feta Pasta Recipe - (5/5) image

Provided by TasteAndSee

Number Of Ingredients 11

1 pound Campari tomatoes
2 teaspoons salt for tomatoes
1/2 pound medium pasta shells
2 small-medium zucchini
2 small-medium squash
Salt, pepper & garlic powder for seasoning
Canola oil cooking spray
4 boneless skinless chicken breasts
8 ounces feta cheese
1/4 cup olive oil
fresh chopped parsley or basil for garnish

Steps:

  • For step by step directions please visit: http://tasteandsee.com/grilled-chicken-squash-tomato-feta-pasta/

CHICKEN CUTLETS WITH SUMMER SQUASH AND FETA



Chicken Cutlets with Summer Squash and Feta image

Chicken cutlets cook in a matter of minutes, and dredging them in flour helps form a luscious pan gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 10

4 chicken cutlets (about 1 1/4 pounds total)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons capers, plus 2 teaspoons brine
1 1/4 cups low-sodium chicken broth
2 medium summer squashes, cut into 1/2-inch rounds
2 bunches spinach, leaves torn if large (about 12 cups)
4 ounces feta, crumbled
Crusty bread and butter, for serving

Steps:

  • Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1/2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
  • Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.

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