Name: Roasted Butternut Squash Pasta with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 oz Chickpea pasta; 0.5 cup Butternut squash; 1 tsp Olive oil; 2 tbsp Plain Greek yogurt; 0.25 cup Low-sodium chicken broth; 1 clove Garlic; 1 tbsp Fresh sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Yellow onion

Roasted Butternut Squash Pasta with Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Pasta with Sage

Roasted butternut squash is blended into a velvety sauce and tossed with chickpea pasta and pan-seared chicken, finished with the earthy aroma of crisp fried sage.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.0g

Fat

14.3g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

0.5 cup Butternut squash

1 tsp Olive oil

2 tbsp Plain Greek yogurt

0.25 cup Low-sodium chicken broth

1 clove Garlic

1 tbsp Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Yellow onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and roast cubed butternut squash with a touch of salt until tender.
2
Boil chickpea pasta in salted water according to package directions, reserving a splash of pasta water.
3
Season chicken breast with salt and pepper, then pan-sear in a non-stick skillet until golden and cooked through.
4
In a blender, combine roasted squash, Greek yogurt, chicken broth, garlic, and onion until a smooth, velvety sauce forms.
5
In the same skillet used for chicken, briefly toast sage leaves until fragrant and crisp.
6
Toss the cooked pasta and sliced chicken with the squash sauce, adding reserved pasta water if needed to reach desired consistency.