As the heat wave drags on here in New England, I’m continuing to look for dishes that don’t require an oven. Chicken and Veggie Skillet does use the stove, but that doesn’t seem to heat up the house as much. I love Chicken and Veggie skillets, because it’s a dish that’s flavorful, healthy, and uses ingredients I have on hand.

To make a Chicken and Veggie Skillet, you will need:

*  2 Chicken breasts, shredded. (I used meat leftover from a store-bought rotisserie.)

*  2 Zucchinis, diced.

*  1 Package cherry tomatoes

*  1 TSP garlic

*   Juice of a lemon

*  1 TBP oil

*  1/2 Cup Chicken broth

*  3 TBP of Smart Balance

*  Cooked pasta (I used 8-oz of spaghetti.)

*  Salt/Pepper/Red Pepper flakes

Start by sautéing the garlic in the oil and lemon juice. Add the tomatoes and the chicken broth. Cook approximately 10 minutes until the tomatoes burst and start to break down. Add in the zucchini and cook until crisp-tender. Mix with the cooked pasta and shredded chicken. Stir in the Smart Balance, making sure everything is well-coated. Add salt/pepper to taste. A bit of red pepper flakes provides a nice kick.

If you’d like to make this dish lighter, or low-carb, simply eliminate the pasta. It’s still tasty without it. I served this Chicken and Veggie skillet with a green salad and slices of watermelon on the side. Delish!