By Trinitys Momma on August 01, 2007
""Here's a fun and colorful way to pair summer vegetables with stir-fry chicken. And if you cut the zucchini and squash just right, the curvy yellow and green strips almost look like pasta! Serve it hot right out of the skillet or refrigerate in a tightly sealed container and enjoy cold the next day." This is from the clean home journal."
Serving Size: 1 (261 g)
Servings Per Recipe: 4
"Actually deserves 3.5 stars. Not quite exciting enough for 4. (I save 4 and 5 stars for extra special recipes) I went into the recipe sceptical that it would taste good but was pleasently surprised. I liked the crisp-tender texture of the squash. I want to play around with the spices more. I think I liked the rosemary cooked with the chicken but not so much the 2nd dose because the flavor got strong. I followed the recipe except omitted the cheese and I used 2 chicken breasts. I'm not sure if I used enough squashes. It only made 2 servings for us. Even so I felt hungry after eating it. But that always happens when I have a dish that is mostly vegetables. BTW there isn't the picture that is stated in the instructions..."