Chicken With Butternut Squash

READY IN: 40mins




  • Heat olive oil in a large nonstick frying pan using medium high heat .
  • Add chicken and brown on both sides. Remove and keep warm.
  • Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
  • Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
  • Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
  • If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
  • Serve over pasta preferably, whole grain or brown rice.
  • Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.