Penne with Chicken, Squash, Broccoli Rabe and Caramelized Onion |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon extra-virgin olive oil |
1 large red onion, halved lengthwise, cut into thin wedges |
2 cups 1/2-inch pieces peeled seeded butternut squash |
3/4 cup canned low-salt chicken broth |
1 pound roast chicken breast halves, torn into bite-size pieces |
8 ounces penne pasta |
1 bunch broccoli rabe, thick stems discarded, cut into 1-inch pieces |
Directions:
1. 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.
2. 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.
3. Per serving: calories, 503; total fat, 9 g; saturated fat, 2 g; cholesterol, 97 mg Nutritional analysis provided by Bon Appétit
|
|