CHICKEN WITH BUTTERNUT SQUASH RECIPE - FOOD.COM
I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! NOTE: Thx Sugasnaps. REwrote the directions to make them more clear!
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large nonstick frying pan using medium high heat .
- Add chicken and brown on both sides. Remove and keep warm.
- Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
- Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
- Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
- If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
- Serve over pasta preferably, whole grain or brown rice.
- Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.
Nutrition Facts : Calories 266.3, FatContent 4.5, SaturatedFatContent 0.9, CholesterolContent 72.6, SodiumContent 548.9, CarbohydrateContent 31.5, FiberContent 5.4, SugarContent 6.8, ProteinContent 27.6
BUTTERNUT SQUASH CHICKEN POT PIE RECIPE - FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Total Time 1 hours 35 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.
- Preheat the oven to 425 degrees F.
- Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.
- Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
- Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes.
- Bake until puffy and light brown, about 10 minutes.
Nutrition Facts : Calories 467, FatContent 26 grams, SaturatedFatContent 8 grams, CholesterolContent 100 milligrams, SodiumContent 359 milligrams, CarbohydrateContent 30 grams, FiberContent 3 grams, ProteinContent 28 grams, SugarContent 3 grams
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