Ingredients
1 pound rigatoni pasta
1 pound chicken breast, diced
2 cups butternut squash, cubed
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the chicken in a large skillet with olive oil over medium heat. Season with salt and pepper, and cook until golden and cooked through. Remove from the skillet and set aside.
Sauté the squash and garlic in the same skillet. Cook the butternut squash cubes for about 8 to 10 minutes until tender. Add garlic and cook for another minute until fragrant.
Make the sauce by pouring in the chicken broth and heavy cream. Stir in the sun-dried tomatoes and let simmer for about 5 minutes until slightly thickened.
Combine the chicken and pasta with the sauce in the skillet. Toss everything to coat well. Add Parmesan cheese and stir until melted.
Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 500 per serving
