Penne With Chicken, Squash, Broccoli Rabe, Caramelized Onions

By á-170456

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large red onion halved lengthwise, and cut into thin wedges
• 2 cups peeled seeded butternut squash in 1/2"
• pieces
• 3/4 cup canned low-salt chicken broth
• 1 pound roast chicken breast halves torn bite size
• 8 ounces penne pasta
• 1 bunch broccoli rabe thick stems
• discarded, and cut into 1" pieces
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

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.

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.