Show Subscription Form




Pasta with Chicken and Squash Recipe
Pasta with Chicken and Squash Recipe photo by Taste of Home

Pasta with Chicken and Squash Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 2 cups heavy whipping cream
  • 1 tablespoon butter
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 5 tablespoons olive oil, divided
  • 2 medium zucchini, julienned
  • 2 medium yellow summer squash, julienned
  • 1-1/4 teaspoons salt, divided
  • 1/8 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, sliced
  • 1/4 teaspoon each dried basil, marjoram and savory
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon rubbed sage

Nutritional Facts

1 serving (1 cup) equals 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pasta with Chicken and Squash in Taste of Home June/July 1997, p25

Nutritional Facts

1 serving (1 cup) equals 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pasta with Chicken and Squash

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 20, 2013

This is really good. I had to change it though i used half heavy cream & half 1% milk ( thats what i had on and i would use half & half if i was going to shop). I also had to season it more. I actually added crushed red pepper, salt & white & black ground pepper to the cheese sauce & it made it much better. I also added some fresh cayenne peppers to the squash & that helped as well. I season everything well so if you're used to a blander dish then just make it the way it is. Still very excellent!

MY REVIEW
Reviewed Sep. 28, 2011

Good idea, but not alot of flavor, we had to add alot more seasoning then the recipe called for, expect to have to add seasoning

MY REVIEW
Reviewed Mar. 26, 2011
 Great dish!
MY REVIEW
Reviewed Jul. 4, 2010

I agree completely with Doreensanzone--very rich. I have used half and half in the cheese sauce with good results.

MY REVIEW
Reviewed Jun. 4, 2009

So easy and delicious! It was become a household favorite! I've even used the season chicken in other dishes because of its wonderful flavor!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT