Balsamic Chicken and Summer Squash

 Yellow Crookneck Squash and blossom

With all the produce coming from the garden now, it's a great time to make this Balsamic Chicken and Summer Squash dish. As is true of most of my recipes, this is very easy. It takes a little time to chop and dice, but with my radio on in the background, it's a pleasant way to spend a little time preparing a delicious dinner.

Yellow Crookneck, Zucchini, and Onion from the garden

Ingredients:

2-3 boneless, skinless chicken breasts, cut into small slices

1 clove garlic, minced

2 T. extra virgin olive oil

1 onion, sliced

1 red pepper, cut into chunks

1 small zucchini, cut into chunks (I leave the skin on)

1 or 2 small yellow crookneck squash, cut into chunks

Fresh mushrooms (or canned)

Black olives, cut in half (If you've not yet noticed, I use almost any excuse to add black olives.)

1/4 c. Kraft (or Newman's Own) Light Balsamic Vinaigrette Dressing

Stirfry the chicken and garlic in the olive oil until browned. Lift with a slotted pancake turner and set aside onto a plate. Now, in that same skillet, stirfry the onion and peppers until onion is translucent. Then return chicken back to the skillet. Add Squash and stirfry until it's cooked but not mushy. It will still have a bit of crunch to it. Add black olives and mushrooms. Pour balsamic vinaigrette dressing over top. Stirfry a minute longer to mix and heat everything thoroughly.

I sprinkled a little Parmesan cheese on top. It really didn't need it. So why did I do it? I'm not sure. But it was good. This makes a colorful and delicious dish that everyone will love - that is, everyone who doesn't hate anything but mac'n'cheese or pizza. :-)

This post is linked to Tempt My Tummy Tuesday

and Tasty Tuesday Parade of Foods

and Tuesdays at the Table

and Tuesday Tag-Along