RECIPES WITH CHICKEN AND SQUASH RECIPES

Name: Chicken and Butternut Squash
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 4 bone-in chicken breasts (about 2 lb), skinned; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb); 1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning; 3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth

CHICKEN AND BUTTERNUT SQUASH RECIPE - BETTYCROCKER.COM

Chicken and Butternut Squash Recipe - BettyCrocker.com image

Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

4 bone-in chicken breasts (about 2 lb), skinned
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth

Steps:

Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition Facts : Calories 370 , CarbohydrateContent 37 g, FatContent 1 , FiberContent 6 g, ProteinContent 40 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 540 mg

ITALIAN CHICKEN AND SQUASH RECIPE: HOW TO MAKE IT - TASTE …

Italian Chicken and Squash Recipe: How to Make It - Taste … image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
3 tablespoons butter
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
8 ounces uncooked angel hair pasta
1/4 cup chicken broth
3 tablespoons lemon juice
20 cherry tomatoes, halved
3/4 cup grated Parmesan cheese
3/4 cup crumbled tomato and basil feta cheese

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, FatContent 16g fat (9g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 556mg sodium, CarbohydrateContent 42g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 34g protein.

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