Pasta with Roasted Harvest Vegetables & Chicken Recipe | Yummly
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Pasta With Roasted Harvest Vegetables & Chicken

I CAN'T BELIEVE IT'S NOT BUTTER!
12Ingredients
55Minutes
330Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 1 butternut squash (small, peeled and cut into 1 1/2-inch chunks)
  • 2 red bell pepper, sliced
  • 1 purple onion (medium, cut into 1 1/2-inch pieces)
  • 10 oz. cremini mushrooms (halved)
  • 6 cloves garlic (peeled)
  • 1 1/2 Tbsp. chopped fresh sage
  • 8 oz. penn pasta, cook and drain (whole grain)
  • 14.5 oz. chicken broth (fat free reduced sodium, heated)
  • 3 Tbsp. balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • 1 rotisserie chicken (store-bought, shredded (about 1 lb or 4 cups), heated)
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    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.
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    NutritionView More

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    330Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories330Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol270mg90%
    Sodium300mg13%
    Potassium850mg24%
    Protein26g51%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A180%
    Vitamin C60%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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