Pasta with Roasted Harvest Vegetables & Chicken Recipe serves: 6
Prep Time 20 min
Cook Time 35 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 640
Calories from Fat 370
Total Fat 41 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 630 mg
Total Carbs 46 g
Dietary Fiber 6 g
Sugars 7 g
Protein 22 g
Vitamin A 200 %
Vitamin C 110 %
Calcium 15 %
Iron 15 %

Pasta with Roasted Harvest Vegetables & Chicken

Ingredients

  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 1 small butternut squash, peeled and cut into 1-1/2-inch chunks
  • 2 medium red and/or orange bell peppers, cut into 1-1/2-inch pieces
  • 1 package (10 oz.) cremini mushrooms
  • 1 medium red onion, cut into 1-1/2-inch pieces
  • 6 cloves garlic
  • 1 1/2 Tbsp. chopped fresh sage leaves [or 1 tsp. dried rubbed sage]
  • 1 can (14.5 oz.) fat free reduced sodium chicken broth, heated
  • 3 Tbsp. balsamic vinegar
  • 1 store-bought rotisserie chicken, shredded (about 1 lb. or 4 cups), heated
  • 8 ounces whole grain penne pasta, cooked and drained
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 425°. Line 2 jelly-roll pans with aluminum foil; set aside.
  2. Combine I Can't Believe It's Not Butter!® Spread, squash, red peppers, mushrooms, onion, garlic and sage in large bowl. Turn onto prepared pans, in single layer. Roast, stirring once and rotating pans halfway through, 35 minutes or until vegetables are tender.
  3. Evenly add broth and vinegar to pans, scraping up brown bits and mashing garlic with fork.
  4. Toss vegetables, chicken, hot penne and cheese in large serving bowl. Serve, if desired, with additional cheese.
  • TIP: For a vegetarian version simply omit the chicken and use vegetable broth. Cost per recipe*: $17.60. Cost per serving*: $2.93. *Based on average retail prices at national supermarkets.

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