On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Fresh grated Parmesan adds a special touch.
—SARAH SMILEY BANGOR, ME
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. In a 6-qt. stockpot, cook pasta according to the package directions.
2. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir for 7-9 minutes or until no longer pink. Add 1/4 teaspoon each salt and pepper; remove chicken from pan. In the same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir 3-5 minutes or until tender. 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; cook and stir for 1-2 minutes or until thickened. Remove from heat; stir in cheese and remaining salt and pepper.
4. Drain pasta; return to pot. Add the chicken, squash and sauce; heat through, stirring to combine.
PER SERVING 1 1/2 cups: 528 cal., 16g fat (9g sat. fat), 77mg chol., 690mg sod., 64g carb. (7g sugars, 4g fiber), 33g pro.
TOP TIP
ADD A LITTLE COLOR
It’s easy to add some color to this Parmesan Bow Tie Pasta dish. The recipe is delicious as is, but also makes a great base for all kinds of vegetables. Opt for zucchini instead of summer squash, or go for a mixture of both. Add some bell peppers: green, red, orange or a mixture of all three. Add fresh vegetables to the pan along with the squash and cook until tender.