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
- 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.
- Dice chicken and sauté until cooked through. Once the chicken is done, reduce heat, and set aside.
- 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.
- 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.
- Whisk the roux in with the chicken until it thickens.
- Combine chicken and roux in with the squash into the large skilled.
- Once the pasta is cooked, drain and add in with everything else.
- Mix everything together well, add a little bit more salt and pepper if you need it, and serve.
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!