Ingredients
1 pound boneless skinless chicken breasts, cut into strips3 tablespoons butter1 medium yellow summer squash, halved lengthwise and thinly sliced1 medium zucchini, halved lengthwise and thinly sliced8 ounces uncooked angel hair pasta1/4 cup chicken broth3 tablespoons lemon juice20 cherry tomatoes, halved3/4 cup grated Parmesan cheese3/4 cup crumbled tomato and basil feta cheese
Preparation
In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions.
Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.
