Epicure Recipes

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Butternut Squash Pasta

Chicken & PoultrySteamersWokOne DishDinnerDinnerLunchLunchBetter Than TakeoutLow-sodiumOnion-freeHigh ProteinSugar Conscious

20 min

4 servings

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Ingredients

  • 2 cups uncooked penne pasta
  • 4 cups hot water
  • 2 1⁄2 cups frozen peeled and diced butternut squash
  • 2 tsp oil
  • 1 lb (450 g) boneless, skinless chicken breasts
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1⁄3 cup milk, your choice
  • 1 tbsp butter
  • 1 1⁄2 tsp Herb & Garlic Dip Mix
  • 1⁄4 cup grated Parmesan cheese

Preparation

  • In Multipurpose Steamer, combine pasta and hot water. Top with tray; place squash on tray. Cover; microwave on high 12 min until pasta and squash are tender.
  • Meanwhile, thinly slice chicken; season with salt and pepper. In Wok, heat oil over medium-high heat. Add chicken; stir-fry until golden-brown and cooked through, about 5 min. Remove from heat.
  • Once pasta and squash are cooked, using a spoon, place squash in blender. Drain pasta; set aside. Add milk, butter and dip mix to blender; purée. Mixture will be thick.
  • Add drained pasta, sauce, and cheese to wok; toss to coat. Taste and season with more salt and pepper, if desired. Spoon into bowls and add toppings, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 450, Fat 13 g (Saturated 4 g, 0.2 0 g), Cholesterol 95 mg, Sodium 200 mg, Carbohydrate 48 g (Fiber 3 g, Sugars 4 g), Protein 35 g.

Tips

Swap milk for cream for a richer sauce.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing, your choice