Best Spicy Chicken And Broccoli With Squash Pasta Recipes

Chicken and Broccoli Twice-Baked Spaghetti Squash image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 servings

Number Of Ingredients 10

1 medium spaghetti squash (2 1/2 to 3 pounds)
1 cup broccoli florets
2 cups 2% milk
1 clove garlic, smashed
4 ounces Neufchatel cheese (or 1/3 less fat cream cheese)
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 cooked chicken breasts, diced (use rotisserie chicken for a shortcut)

Steps:

Preheat the oven to 400 degrees F.
With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
Preheat the broiler.
Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

Penne with Chicken, Squash, Broccoli Rabe and Caramelized Onion image

Yield Makes 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 large red onion, halved lengthwise, cut into thin wedges
2 cups 1/2-inch pieces peeled seeded butternut squash
3/4 cup canned low-salt chicken broth
1 pound roast chicken breast halves, torn into bite-size pieces
8 ounces penne pasta
1 bunch broccoli rabe, thick stems discarded, cut into 1-inch pieces

Steps:

Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.