Squash Pasta and Chicken

Servings 4 Serves


  • 1 tablespoon olive oil divided
  • 4 cups thinly sliced summer squash*
  • 4 cloves garlic pressed
  • 4 6-oz. boneless skinless chicken breast halves cut into bite-sized pieces
  • 1 15-oz. can low sodium diced tomatoes
  • 2 teaspoons oregano
  • 2 teaspoons dried basil
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, heat 1/2 tablespoon of olive oil over medium-high heat; add squash and sauté until soft and edges are clear; transfer to dinner bowls or plates.
  • Heat remaining oil in the skillet; add garlic and chicken and sauté until chicken is cooked through.
  • Add tomatoes, oregano and basil; simmer until hot.
  • Serve sauce over squash ribbons and sprinkle with Parmesan cheese.
  • *Slice squash into thin ribbons using a vegetable peeler for the perfect thickness!


LC SERVING SUGGESTION: Serve a big green salad on the side.
SERVING SUGGESTION: Add garlic toast.
GLUTEN FREE: Make sure tomatoes are gluten free.
KOSHER: Use soy cheese.
NUTRITION: Per Serving: 305 Calories; 10g Fat; 43g Protein; 12g Carbohydrate; 4g Dietary Fiber; 108mg Cholesterol; 197mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 2 Vegetable; 1 Fat. Points: 7
Tried this recipe?Let us know how it was!