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

Yield Makes 4 to 6 servings
Prep: 15 min., Cook: 30 min.


  • 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

How to Make It

  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.