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Whole Grain Pasta with Grilled Chicken and Butternut Squash
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Protein-packed pasta with grilled chicken, roasted butternut squash, and flavorful herbs.
Ingredients:
  • 1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • sea salt and ground black pepper to taste
  • 2 skinless, boneless chicken breasts, pounded flat
  • 1 (16 ounce) package whole grain penne pasta
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons olive oil
Instructions:
  • Preheat the oven to a piping hot 450 degrees F (230 degrees C).
  • In a large bowl, mix squash with 2 tablespoons of olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper until squash is evenly coated. Spread the mixture onto a sheet pan.
  • Bake in the preheated oven until squash pieces are golden brown on the bottom, about 15 to 20 minutes. Flip with a spatula and continue baking until tender, another 15 to 20 minutes.
  • As the squash cooks, heat up an outdoor grill to medium-high heat and brush the grate with a light coating of oil.
  • Coat chicken with a luxurious touch of the remaining olive oil, and generously season with sea salt and pepper for a burst of flavor.
  • Grill the chicken until fully cooked, about 3 to 4 minutes per side. Ensure the internal temperature reaches 165°F (74°C) by using an instant-read thermometer. Let it rest on a plate before slicing thinly.
  • As the chicken cooks, boil a pot of lightly salted water. Cook penne until al dente, about 11 minutes. Drain and transfer to a large bowl. Top with roasted butternut squash, its flavorful oil and herbs. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons of olive oil if needed.

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