Butternut Squash with Whole Wheat Pasta and Veggies
by:
Easy Autumn dish full of amazing colors and healthy ingredients!
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1/2 Butternut Squash
2 large Carrots
1 Onion
2 cups Broccoli florets
2 sticks Celery
Parsley
Salt and Pepper to taste
2 tbs Olive Oil
2 tbs Tomato Sauce
1/2 cup Chicken Broth/ or Vegetable
1/2 Chicken Breast *optional
1 pk Whole Wheat Pasta
Servings Per Recipe: 4
Amount per Serving
Calories: 523
- Total Fat: 8.7 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Cholesterol: 0.1 mg
- Sodium: 183.4 mg
- Total Carbs: 101 g
- Dietary Fiber: 12.5 g
- Sugars: 5 g
- Protein: 19.1 g
preparation
1. In a pot put cleaned and cut into chunks butternut squash, carrot slices, washed onion peel with bit onions on it and celery. (this also makes a great base for a soup/broth)
2. Add about 3 cups water with salt and boil for about 20 minutes and then add broccoli florets, tuned off the heat and cover until ready to be used.
3. In a large pan put Olive oil and minced onion, and let them get softer with few drops of water after a minute.
4. Add chicken chunks and let the chicken get bit brown on all sides.
5. With a ladle transfer cooked veggies in the onion and chicken pot.
6. Stir and season as needed.
7. Pour 1/2 cups of Chicken Broth/or Vegetable, cover and let it cook for next 10 minutes.
8. Cook pasta according to the package, drain and cover.
9. At this time you can put all the veggies in a food processed and make it smooth mixture.
10. I jumped over this step and wanted all the veggies to be visible.
11. Add 2 tablespoons of tomato sauce and mix with the veggies and chicken. Stir and transfer all the pasta in the pot with vegetable and chicken. Sprinkle with bit of minced parsley.
12. Stir again and cover.
Cooks' note:
Note if you like your veggies to be more firm and visible reduce the time of cooking.
0
comments
Mommy_loves_to_cook
November 4, 2011