Incorporate more vegetables into your weeknight menu with Fettuccine with Chicken and Squash—a variation on a favorite Italian classic.

Recipe by MyRecipes December 2013

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary test

prep:
25 mins
cook:
25 mins
total:
50 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a large bowl, toss squash with oil, sage and 1/2 tsp. salt. Spread evenly on a baking sheet; roast until soft, about 15 minutes, stirring once.

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  • Whisk cream, broth and mustard in a large, heatproof bowl. Bring a pot of salted water to a boil. Add fettuccine; cook until almost al dente, 10 minutes or as package label directs. About 2 minutes before pasta is finished, place bowl with cream mixture atop pot to warm it, stirring twice.

  • Once pasta is done, remove bowl from pot. Drain pasta, reserving 1/2 cup cooking water. Add pasta to cream mixture. Toss in chicken, Parmesan and squash. Add a bit of pasta water if mixture seems dry. Season with salt and pepper.

  • Sprinkle with parsley, and serve immediately. Pass extra Parmesan at the table.

Nutrition Facts

636 calories; fat 19g; saturated fat 8g; protein 35g; carbohydrates 80g; fiber 4g; cholesterol 100mg; sodium 459mg.
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