Recipe information
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 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.
Nutrition Per Serving
Per serving: calories
503; total fat
9 g; saturated fat
2 g; cholesterol
97 mg
#### Nutritional analysis provided by Bon Appétit
