Recipe of the Week

Rigatoni with Squash and Chicken

Ingredients

-        3 tablespoons olive oil

-        1 pound butternut squash, trimmed and cut into 1 inch cubes

-        5 chopped garlic cloves

-        ½ teaspoon cinnamon

-        ½ teaspoon nutmeg

-        ½ teaspoon ground pepper, onion powder

-        1 cup sodium free chicken bouillon

-        3 packets diet center fettucini alfredo

-        1 pound chicken

-        ½ cup fresh chopped basil

-        1 cup sliced mushrooms

-        ½ skim milk (add more to reach your consistency of choice)

-        1/8 cup fat free cream cheese

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, and seasonings. Saute until the squash is golden and tender, 5 to 7 minutes.  Add the chicken stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes.  Transfer the squash mixture to a blender or food processor and puree. Return to skillet and add chopped basil, mushrooms, and cream cheese and stir to combine. Add milk to give it a cream like base.

Prepare chicken with seasonings of choice and bake. Set aside.

When sauce is complete prepare fettucini. In individual bowls prepare each packet, ½ cup of sauce and 4 oz of chicken.

Enjoy!

One serving equals:

1 Dairy, 2 starches, 4 protein, ½ vegetable, 1 fat, 1 additional