Chicken and Butternut Squash

Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 4

Ingredients

4
bone-in chicken breasts (about 2 lb), skinned
1
tablespoon olive oil
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
5
cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1
teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3
tablespoons dry white wine or Progresso™ reduced-sodium chicken broth
  • 1 Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
  • 2 Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
  • 3 Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
  • 4 Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
  • 5 On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
,
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Sodium
540mg
540%;
Total Carbohydrate
37g
37%
(Dietary Fiber
6g
6%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 4 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.