Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Red onion - halved lengthwise, (large) And cut into thin wedges

  3. 2 cups 396g / 13oz Peeled seeded butternut squash in

  4. 1/2" Pieces

  5. 3/4 cup 177ml Canned low-salt chicken broth

  6. 1 lb 454g / 16oz Roast chicken breast halves - torn bite size

  7. 8 oz 227g Penne pasta

  8. 1 Broccoli rabe - thick stems Discarded, And cut into 1" pieces Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes. Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper. This recipe yields 4 servings. Per serving: calories, 503; total fat, 9 g; saturated fat, 2 g; cholesterol, 97 mg.


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