Chicken With Summer Squash |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you're in a hurry, this dinner can be on the table in 25 minutes using warm rotisserie chicken from the market. Ingredients:
2 1/4 lbs roasted deli chicken, still warm |
3 tablespoons olive oil |
1/2 small onion, thinly sliced |
4 small summer squash, cut in quarters lengthwise (or 2 medium) |
2 garlic cloves, thinly sliced |
1 cup yellow cherry tomatoes or 1 cup red grape tomatoes or 1 cup cherry tomatoes |
fresh arugula leaf |
Directions:
1. Remove chicken from box or bag, and cut it into quarters. Heat oil in 12-inch skillet over medium-high heat. Cook the warm chicken quarters, skin side down, 3 minutes to completely reheat them. Remove from skillet, and keep warm with aluminum foil. Add onion to skillet and cook until translucent, about 5 minutes. Add squash, garlic and 1/4 teaspoon each salt and pepper to skillet. Cook, covered, over medium heat about 6-8 minutes or until the squash is tender. Add the tomatoes and chicken during the during 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula, if desired.
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