Feb 7, 2014 5:24 PM by Mary Steiger

Penne pasta with butternut squash and brussel sprouts


1 tablespoon olive oil
8 oz. dried brown rice penne pasta
1/3 c butter
3 cloves garlic, minced
2 chicken breasts (boneless, skinless), 1 inch cubed
1 c quartered fresh brussel sprouts
1 c butternut squash cubed
3 ounces cooked bacon, diced
1/2/ teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup freshly chopped herbs
2 tablespoons olive oil
4 to 6 ounces feta cheese


In a large soup pot or stockpot, bring 4 quarts of cold water to a boil. Add 1 tablespoon of the olive oil and the pasta and cook according to package directions until al dente. Drain the pasta and run under cold water until pasta is completely cool and set aside.
While pasta is cooking, heat 1/3 c butter in a large skillet over med. heat. When butter starts to amber, add the garlic and cook for 2 minutes, Add diced chicken and cook until done about 4-5 mins. Add the brussel sprouts and cook for about 2 min. Add cubed butternut squash and cook for 2 min. Add diced bacon, salt, pepper, lemon juice, lemon zest, and stir to combine. Add the drained and cooled pasta, stirring, until everything is heated through and well-combined. Remove from the heat and add the herbs, olive oil, and feta cheese; toss thoroughly to combine.
Serve immediately.


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