• 1/2 lb chicken breasts, chopped into one-inch chunks
  • 4 T butter or oil of your choice, divided
  • 2 medium summer squash, thinly sliced
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 3 sweet peppers, sliced
  • 1 bunch basil, minced
  • Salt and pepper to taste

Heat 2 T butter in a large, deep skillet over medium-high heat, add chicken and let it sear (4-5 minutes). Flip it over, and brown on second side until fully cooked (another 3-4 minutes). Transfer chicken to a bowl and set aside. Add remaining 2 T butter to skillet and add squash, peppers, onion, and 1/4 t each salt and pepper. Cook, stirring occasionally, until veggies are tender and just starting to brown in spots, about 6-8 minutes. Add garlic and basil and cook one more minute, stirring constantly. Add the chicken back in and cook one more minute, until it is re-warmed. Enjoy!