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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.”
This recipe is:
Quick
Nutritional Facts 1 serving (1-1/2 cups) equals 453 calories, 16 g fat (9 g saturated fat), 87 mg cholesterol, 556 mg sodium, 42 g carbohydrate, 4 g fiber, 34 g protein.
Originally published as Italian Chicken and Squash in Simple & Delicious July/August 2007, p11
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Reviewed on Oct. 09, 2008 by colky08
this dish is so yummy. my kids loved it. I too tweaked the recipe. I added garlic and tossed the grape tomatoes in balsalmic vinegar. it was extremely tasty!
Reviewed on Aug. 04, 2008 by badkitty
This is a very good recipe, but I made some changes to suit my tastes. First , I added 2 tablespoons butter and 1 tablespoon olive oil. This recipe needs garlic, so I added 3 minced cloves in with the squash. I used grape tomatoes instead of cherry and added fresh minced basil in at the end. I used the Parmesan but omitted the feta , because we don't care for it. I also marinated the grape tomatoes in some balsalmic vinegar before tossing them in with the pasta-great pasta dinner!
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