Ziti With Butternut Squash, Chicken, Sage, and Pine Nuts

Southern Living Cooking School
Prep: 15 min., Cook: 30 min.
Makes 4 to 6 servings


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1 (16-ounce) box ziti pasta
1/2 cup pine nuts
6 fresh sage leaves
2 shallots, chopped
5 tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breasts, diced
1 medium butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch cubes
3/4 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Garnish: fresh sage leaves


1. Cook pasta according to package directions. Drain and keep warm.

2. Heat nuts in a small nonstick skillet over medium heat, stirring often, 2 to 3 minutes or until toasted.

3. Sauté sage leaves and shallots in 3 tablespoons hot oil in a large skillet over medium heat 3 to 4 minutes or until tender. Add chicken; sauté 5 minutes or until done. Remove from skillet. Add squash and broth. Cover, reduce heat to medium-low, and simmer 7 to 8 minutes or just until squash is tender.

4. Toss together squash, pasta, and chicken in a large serving platter or bowl. Drizzle with remaining 2 tablespoons olive oil, and top with cheese and pine nuts. Season with salt and pepper to taste. Garnish, if desired.

Created date

October 2007