Ingredients

• 1 ½ lb boneless, skinless chicken breasts
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons extra-virgin olive oil, divided
  2 tablespoons fresh Italian parsley
• ½ cup dry white wine
• 1 teaspoon dried Italian seasoning, divided
• 2 medium yellow squash
• 1 medium zucchini squash
• 1 cup fresh green beans
• 3 cloves garlic
• 1 cup matchstick carrots
• 1 cup diced fresh yellow onions
• 1 (14.5 oz) can diced fire-roasted tomatoes

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes on each side until browned. Meanwhile, chop parsley.
2. Add parsley, wine, and ½ teaspoon Italian seasoning to chicken. Reduce heat to medium-low; cover and simmer 6–8 minutes until chicken is 165°F.
3. Cut yellow and zucchini squash in half lengthwise, then into ¼-inch-thick slices. Trim ends of beans; cut into 2-inch-long pieces. Chop garlic.
4. Remove chicken from pan. Add remaining 1 tablespoon oil to pan, then stir in garlic and remaining ½ teaspoon Italian seasoning. Cook 1 minute, then stir in yellow squash, zucchini, green beans, carrots, and onions; cook and stir 5–7 minutes until vegetables begin to soften.
5. Stir in tomatoes (do not drain); cook 4–5 minutes, stirring occasionally, until vegetables are tender. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve.

Ingredients

• 12 oz whole-grain penne pasta
• 2 tablespoons shredded Parmesan cheese
• 1 tablespoon garlic-herb butter

Steps

1. Cook and drain pasta following package instructions.
2. Return pasta to saucepan. Stir in cheese and butter until melted and combined. Serve.