If you're looking for a healthy and flavorful meal, look no further than this recipe for whole grain pasta with grilled chicken and butternut squash. This easy-to-follow recipe is packed with wholesome ingredients and delivers a delicious combination of flavors. The hearty whole grain pasta, succulent grilled chicken, and sweet and nutty butternut squash are sure to satisfy your taste buds. Get ready to tantalize your taste buds with this irresistible dish that's perfect for a quick and easy weeknight dinner or a special occasion meal.
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WHOLE GRAIN PASTA WITH GRILLED CHICKEN AND BUTTERNUT SQUASH
This is a great high-protein meal. So yummy even the kids will want seconds! If you eliminate the chicken, this would also be a great vegetarian meal.
Provided by mstopka
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
- Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
- While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
- While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.
Nutrition Facts : Calories 392 calories, Carbohydrate 48.4 g, Cholesterol 27.4 mg, Fat 15 g, Fiber 6.6 g, Protein 19.1 g, SaturatedFat 3 g, Sodium 198.9 mg, Sugar 4.9 g
BARILLA WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH AND OVEN-DRIED TOMATOES
Provided by Food Network
Time 2h11m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- PREHEAT oven to 225 degrees F.
- PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
- BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
- COOK pasta according to package directions.
- Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
- ADD asparagus to the skillet. Saute for 2 minutes.
- REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
- DRAIN pasta and add to the skillet. Mix well.
- TOP with cheese before serving.
- Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.
BUTTERNUT SQUASH AND CHICKEN PASTA
The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness. I got the idea from Everyday Italian's Giada DeLaurentis but left out the shrimp, eggplant and use chicken instead.
Provided by Texas Ladybug
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
- Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
PASTA WITH CHICKEN AND SQUASH
This is a special dish that we enjoy often. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir-fired with flavorful herbs. It's delicious and pretty too! -Pam Hall, Elizabeth City, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm. , In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm. , Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.
Nutrition Facts : Calories 695 calories, Fat 43g fat (22g saturated fat), Cholesterol 142mg cholesterol, Sodium 640mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN
This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.
Provided by Khaos WolfKat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
- Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 32.2 g, Cholesterol 99.3 mg, Fat 16.4 g, Fiber 5.3 g, Protein 34.4 g, SaturatedFat 7 g, Sodium 583.3 mg, Sugar 8.1 g
MULTI-GRAIN PASTA WITH BUTTERNUT SQUASH, GROUND LAMB, AND KASSERI
Provided by Mark Bittman
Categories Cheese Lamb Pasta Quick & Easy High Fiber Dinner Ground Lamb Squash Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Transfer squash to large rimmed baking sheet. Roast until tender and brown around edges, using metal spatula to turn occasionally, 30 to 35 minutes. Remove from oven and set aside.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add lamb and onions; sauté until lamb browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture, half of cilantro, and half of cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.
BUTTERNUT SQUASH WITH WHOLE GRAINS
Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 4-qt. slow cooker, combine the first 8 ingredients. Stir in broth., Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving.
Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Choose the right pasta: For this recipe, whole grain pasta is recommended for its nutritional value and hearty texture. It holds the sauce and vegetables well, making each bite flavorful and satisfying.
- Grill the chicken to perfection: To achieve tender and juicy grilled chicken, marinate it in a mixture of olive oil, herbs, and spices before grilling. This will infuse flavor into the chicken and prevent it from drying out.
- Roast the butternut squash: Roasting brings out the natural sweetness of butternut squash and caramelizes its edges. Cut the squash into uniformly sized pieces to ensure even cooking.
- Make a flavorful sauce: The sauce in this recipe is made with a combination of olive oil, garlic, tomatoes, and herbs. Simmer the sauce for a few minutes to allow the flavors to meld and intensify.
- Combine all the elements: Once the pasta, chicken, butternut squash, and sauce are ready, combine them in a large bowl or serving dish. Toss everything gently to coat the pasta and vegetables evenly in the sauce.
Conclusion:
This whole grain pasta with grilled chicken and butternut squash is a delicious and nutritious meal that is perfect for busy weeknights or casual gatherings. The combination of flavors and textures in this dish is sure to please everyone at the table. With its whole grain pasta, grilled chicken, roasted butternut squash, and flavorful sauce, this recipe offers a balanced meal that is packed with nutrients and bursting with taste. So, gather your ingredients, fire up the grill, and enjoy this satisfying dish that is sure to become a family favorite.
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