Submitted by a customer to info@ooohmami.com.

1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
3 lbs chicken breasts, cut into 1 inch pieces
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon Italian seasoning
3 1/4 cups OoohMami Broth (I used 2 tablespoons for 4 cups of water)
1 box whole wheat medium shell pasta
Salt & Pepper

Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and sauté until tender. Add the garlic and sauté for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and sauté for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally. Season, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta.

This entry was posted on Tuesday, February 16th, 2010 at 2:01 pm and is filed under Press. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.