Penne with Chicken and Squash

Penne with Chicken and Squash
Makes 6
Prep 15 m
Cook 15 m


  1. 1 of 1 Bring a large pot of salted water to a boil. Add 1 1/4 lbs cubed butternut squash; cook 5 minutes. Add 3/4 lb penne and cook 5 more minutes; drain. Meanwhile, heat 1 cup chicken broth and 1/4 cup heavy cream in a large lidded skillet over medium-low. Season 1 lb boneless, skinless chicken breasts with 1/4 tsp salt. Add to skillet; cover and poach 10 minutes, turning once. Remove chicken and pour broth-cream mixture into a bowl. Melt 2 tbsp unsalted butter in skillet over medium. Add 3 cloves sliced garlic; cook 1 minute. Whisk in 2 tbsp all-purpose flour; cook 1 minute. Whisk in broth mixture, 1/4 tsp each salt and black pepper and 1/8 tsp nutmeg. Simmer 3 minutes. Remove from heat and add 1/2 cup heavy cream and 1/4 cup grated Parmesan. Slice chicken. Toss penne and squash with sauce, chicken, 1/2 cup chopped fresh basil and 1/2 tsp salt. Top with 1/4 cup grated Parmesan.
Nutrition Information for Penne with Chicken and Squash
Servings Per Recipe: 6
Per Serving: 529 kcal cal., 20 g Fat, total, 4 g fiber, 5 g sugar, 29 g pro., 695 mg sodium, 11 g sat. fat, 58 g carb.