Squash and Chicken Pasta

Yield: 8-10 servings
290 Calories per serving (based on 8 servings)


  • 1 Box penne pasta (I used Hidden Veggie for a little bit healthier version) 
  • 1 lb. boneless, skinless chicken breast
  • 2 c. sliced zucchini  
  • 2 c. sliced summer squash
  • 1 box frozen butternut squash, defrosted
  • 1/2 c. chicken stock
  • 2 tbsp. flour (I used whole wheat flour) 
  • 2 tbsp. milk (I used skim milk) 
  • 1 garlic clove
  • Basil (optional) 
  • 2 Bay leaves (optional) 
  • Salt and pepper to taste


  1. Begin boiling water for your pasta. I added in my bay leaves as the water started to boil. Cook pasta according to the directions on the box.
  2. Dice chicken and saut√©  until cooked through. Once the chicken is done, reduce heat, and set aside.
  3. Slice zucchini and summer squash and cook in a large skillet with a little olive oil. Add in garlic. Add in butternut squash and mix everything well. I added in my basil and salt and pepper at the point too.  
  4. As the squash is almost done, turn the chicken back up to a medium heat and add chicken stock. Once it begins bubbling, add flour and milk to making your roux.  
  5. Whisk the roux in with the chicken until it thickens.  
  6. Combine chicken and roux in with the squash into the large skilled.  
  7. Once the pasta is cooked, drain and add in with everything else.  
  8. Mix everything together well, add a little bit more salt and pepper if you need it, and serve. 
squash and chicken pasta.JPG

This dish is pretty simple, and it's perfect for a chilly fall night. For our family, it's great because it's very flavorful, and it gives Jason the pasta and chicken, but I'm able to add a lot of veggies in. Since there's so much flavor, he doesn't really notice the veggies that much, which is my goal :)

It's also filling, and for less than 300 calories per serving!  


Posted on October 9, 2013 .