Chicken, Veggies & Noodles

A couple of days ago a friend brought me some fresh veggies from her garden. Squash, tomatoes & chives. Yum yum yummy! So last night I got to use them in a new dish I thought up. Here we go - hope I remember everything I put into it :)

Chicken, Veggies & Noodles
dinner for two

Ingredients
1 Tbsp olive oil
1 tomato chopped
1 yellow squash chopped
1/2 small yellow onion chopped
1/4 cup diced chives - separated
1 clove garlic diced
1/4 cup plain Greek yogurt
1/3 cup shredded mozzarella cheese
2 uncooked chicken breasts butterflied
whole wheat noodles
salt & pepper to taste

Directions
1. Start your water boiling for the noodles - follow directions on the box.
2. In a skillet heat 1 Tbsp of olive oil on medium-high heat. Once the oil is "shimmering" add the tomato, squash, onion, garlic, salt, pepper & chives - leave out 1 Tbsp of chives for garnish.
3. Stir the veggies until they start to soften - they will break up but that's ok they are going to be used in the sauce.
4. Reduce heat to medium-low - Spread out the veggies in the pan so it creates a layer. Add the butterflied chicken on top of the veggies. Add a little salt and pepper to the top of the chicken. Cover with a lid (or foil - just be careful if you use foil - it can get pretty hot). Set timer for 5 minutes.
5. Uncover the pan (make sure you uncover away from you, there will be a lot of steam). Turn the chicken over and recover for another 5 minutes.
6. When done the thickest part of the chicken should register 170 degrees and there is no pink in the middle.
7. Remove chicken from skillet, stir veggies and add the Greek yogurt, this will be your sauce. Stir until heated all the way through.
8. If you haven't already - check your noodles, and if done, drain them and set aside.
9. At this point you can either dice up the chicken and add it to the sauce or you can place the chicken on top of the noodles and top with the sauce.
10. Top with cheese & the remainder of the chives. Enjoy!