Wash basil, chop. Fill a large pot with water and a dash of salt. Bring to a boil. Cook pasta for 8-10 minutes. Reserve 1 C. of pasta water. Drain. Rinse. Wash and cut tomatoes in half. In a skillet on medium high heat add 1 T. of oil and cook chicken for 5-7 minutes, until done (165 degrees). Remove. Let rest 5 minutes. Slice. In a large skillet on medium heat add 1T. of oil and the onions. Sauté for 3-4 min. Add the squash and tomatoes. Season with salt and pepper. Sauté for 3-4 minutes. Add the reserved pasta water, pasta, and chicken. Stir until combined. Sprinkle the grated Parmesan cheese over the pasta. Stir. Dollop the Ricotta cheese over pasta and top with basil.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 570 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Cholesterol | 95 mg |
| Sodium | 620 mg |
| Total Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Total Sugars | 7 g |
| Added Sugars | 0 g |
| Protein | 43 g |
Key Micronutrients:
Vitamin D 4% • Calcium 20% • Iron 15% • Potassium 18%
Ingredients
Chicken, penne pasta (wheat), yellow squash, ricotta cheese (milk), grape tomatoes, Parmesan cheese (milk), onion, basil, Italian seasoning.
Allergen Statement
Contains: Milk, Wheat