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2 cups uncooked Tinkyada Brown Rice Penne or Dr.Schar Penne or other rice or corn pasta
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2 tablespoons olive oil
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1 lb. boneless chicken thighs cubed (2-3 cups)
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1 large shallot or a small onion, chopped
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2 teaspoons minced garlic
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2 cups cubed butternut squash (buy it already cut)
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Several fresh sage leaves or 2 teaspoons dry
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1 cup chicken broth
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Salt and pepper to taste
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½ cup Parmesan cheese, grated
Cook pasta half the time specified on the package. Drain and reserve.
In a large saucepan, heat oil. Add chicken pieces and sauté until beginning to brown. Add shallot and garlic and sauté another 2 minutes or until shallot is translucent. Add squash and sage. Toss to coat and add chicken broth. Simmer until squash is soft (about 4 minutes). Add pasta and bring to a simmer. Simmer 1-2 minutes. Add a little more chicken broth if necessary. Check pasta. It should be al dente (chewy). Add cheese and toss. Serve immediately. Serves 4.
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