Chicken with Summer Squash

  Posted on August 18, 2011  by Leslie Blythe  No comments

A great shortcut

You can do so many things with a rotisserie chicken. It is a great shortcut to any meal.

Chicken with Summer Squash

Serves 4

one purchased roasted chicken, chilled

3 Tbs olive oil

4 small or 2 medium yellow summer squash, cut in quarters lengthwise

2 cloves garlic, thinly sliced

1 cup yellow grape or cherry tomatoes
Small fresh arugula leaves

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.

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.