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This recipe was developed from a restaurant entree. Butternut squash cooks with other vegetables to make the tasty sauce for sliced chicken and broccoli to serve over cooked pasta.

FARFALLE WITH BUTTERNUT-CHICKEN

8 oz. farfalle pasta (bow-tie)
1 tablespoon butter
1 cup sliced, peeled butternut squash

2 tablespoons chopped onion

10 oz. boneless, skinless chicken breast, cut into equal pieces

2 tablespoons dry sherry or apple juice
2 cups broccoli pieces

1/2 cup half and half
1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon poultry seasoning

1. Cook pasta as directed on package. Drain and set aside. Combine butter, squash and onion in 1 1/2-quart microwave-safe casserole. Cover tightly.

2. MICROWAVE (100%) 3 to 4 minutes or until tender-crisp, stirring once. Add chicken and sherry; cover.

3. MICROWAVE (70%) 4 to 5 minutes or until squash is tender and chicken is done. Remove chicken to cutting board; cool enough to handle. Transfer squash mixture to blender or food processor. Place broccoli in casserole. Cover.

4. MICROWAVE (100%) 3 to 4 minutes or until broccoli is crisp-tender. Meanwhile, add half and half, milk, salt and seasoning to squash; process until smooth. Cut chicken into slices or strips. Add chicken, squash mixture and cooked pasta to broccoli; mix lightly. Cover.

5. MICROWAVE (100%) 2 to 3 minutes or until heated through.

About 4 Servings

TIPS · About 4 cups uncooked pasta equals 8 ounces.
>Boneless chicken thighs can be substituted for chicken breast.

Nutrition Info/Serving: 399 calories, 27 g protein, 52 g carbohydrate, 8 g fat, 55 mg cholesterol, 381 mg sodium, 4.7 g dietary fiber.