CHICKEN SPAGHETTI SQUASH
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
- Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
- Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
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.
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.
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
ITALIAN CHICKEN AND SQUASH
From Chubbuck, Idaho, Lisa Leavitt writes, "We love Mediterranean food, so one day and I decided to attempt it at home. I was surprised by all the flavor from such little effort and cost-and also by my husband's request for seconds!" LISA'S TIP: "I often garnish this dish with kalamata olives."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.
Nutrition Facts : Calories 453 calories, Fat 16g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 556mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 34g protein.
PASTA WITH CHICKEN AND SQUASH
Adapted from Taste of Home. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir- fried with flavorful herbs. It's delicious and pretty too! The recipe originally called for heavy whipping cream, but I substitute evaporated skimmed milk instead, as well as using Barilla Plus rotinit pasta, making this a much healthier meal. **NOTE** The prep/cook time is only estimated.
Provided by Sweet Diva MJ
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
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.
- Yield: 8 servings.
Nutrition Facts : Calories 710, Fat 43.5, SaturatedFat 22.4, Cholesterol 152.9, Sodium 815.6, Carbohydrate 50.1, Fiber 3.1, Sugar 4.9, Protein 30.1
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
LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C).
- Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
- Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
- Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
- Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
- Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
- Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
- Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
- Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
- Pour the sauce over the squash. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
CREAMY CHICKEN, SQUASH & PECAN PASTA
This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.
- Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.
- Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.
Nutrition Facts : Calories 672 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
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