Average Rating: 4.583333TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 1 package (16 ounces) bow tie pasta
- 5 tablespoons butter, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 medium yellow summer squash or zucchini, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1-1/2 cups fat-free milk
- 3/4 cup grated Parmesan cheese
Instructions
- 1. In a 6-qt. stockpot, cook pasta according to package directions.
- 2. In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat.
- 3. In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper.
- 4. Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
Nutrition Facts
1-1/2 cups: 528 calories, 16g fat (9g saturated fat), 77mg cholesterol, 690mg sodium, 64g carbohydrate (7g sugars, 4g fiber), 33g protein.
