Quick and Easy Weeknight Dinner

After the first week of getting back to a semi-normal routine, after North Florida was impacted by Hurricane Irma, our schedule has been triple booked.  Therefore requiring quick and easy dinners. 

This meal was on the table in 20 minutes. Since it was so quick and easy, I didn’t get any pictures of the steps, but here they are. 

Spiralize 1-2 yellow squash/zucchini per person. Squash was on sale, so that’s what I used. While spiralizing the squash, heat a large sautĂ© pan with a drizzle of olive oil, on medium.  Throw in a handful, per person, of precooked chicken. (Leftover, rotisserie, or prepackaged). Season with jarred pesto, and garlic. Toss to coat. Once heated threw, add a tablespoon of butter. Add spiralized squash to pan, toss to coat and warm. 

The squash is delicate.  Don’t stir, or over cook. Lightly toss in the pan until heated through. The squash will continue cooking after the heat has been turned off.  Plate and top with Parmesan cheese. 



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