Penne With Chicken, Squash, Broccoli Rabe, Caramelized Onion

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - halved lengthwise, (large)
		And cut into thin wedges
2 cups	396g / 13oz	Peeled seeded butternut squash in 1/2"
		Pieces
3/4 cup	177ml	Canned low-salt chicken broth
1 lb	454g / 16oz	Roast chicken breast halves - torn bite size
8 oz	227g	Penne pasta
1		Broccoli rabe - thick stems
		Discarded,
		And cut into 1" pieces
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Per serving: calories, 503; total fat, 9 g; saturated fat, 2 g; cholesterol, 97 mg.

Source:
Bon Appetit, October 2000

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