Best Whole Grain Pasta With Grilled Chicken And Butternut Squash Recipes

BARILLA WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH AND OVEN-DRIED TOMATOES

Steps:

• PREHEAT oven to 225 degrees F.
• PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
• BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
• COOK pasta according to package directions.
• Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
• ADD asparagus to the skillet. Saute for 2 minutes.
• REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
• DRAIN pasta and add to the skillet. Mix well.
• TOP with cheese before serving.
• Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.

BUTTERNUT SQUASH WITH WHOLE GRAINS

Steps:

• In a 4-qt. slow cooker, combine the first 8 ingredients. Stir in broth., Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving.

PASTA WITH CHICKEN AND SQUASH

Steps:

• 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. , 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. , 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.

WHOLE-GRAIN PASTA WITH CHICKPEAS AND ESCAROLE

Steps:

• Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
• Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
• Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.