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Pasta with Chicken & Squash

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Submitted by manishasudhir

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

16 462.4
OUNCES ML/G PASTA
2 473
1 15
TABLESPOON ML BUTTER
or margarine
8 231.2
OUNCES ML/G CHEDDAR CHEESE
shredded
1 1
SMALL SMALL ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
5 75
TABLESPOONS ML OLIVE OIL
2 2
MEDIUM MEDIUM ZUCCHINI
julienned
2 2
MEDIUM MEDIUM YELLOW SUMMER SQUASH
julienned *
1 ¼ 6.3
TEASPOONS ML SALT
divided
0.6
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML BASIL
dried *
¼ 1.3
TEASPOON ML MARJORAM
dried *
¼ 1.3
TEASPOON ML SAVORY
dried
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
crushed
0.6
TEASPOON ML SAGE
rubbed *

Directions

Cook pasta according to package directions.

Meanwhile, heat cream and butter in a large saucepan until butter melts.

Add cheese; cook and stir until melted.

Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a skillet over medium heat, sauté onion and garlic in 3 tablespoons oil until onion is tender.

Add squash; cook until tender. Add 1 teaspoon salt and pepper; remove and keep warm.

Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.

Serve with pasta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 511g (18.0 oz)
Amount per Serving
Calories 1318 54% from fat
 % Daily Value *
Total Fat 78g 121%
Saturated Fat 39g 194%
Trans Fat 0g
Cholesterol 296mg 99%
Sodium 1078mg 45%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 20%
Sugars g
Protein 121g
Vitamin A 47% Vitamin C 32%
Calcium 34% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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