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Prep 40min
Total40min
Servings6
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Ingredients
1
tablespoon olive or vegetable oil
2
medium stalks celery, coarsely chopped (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
teaspoon dried sage leaves
6
cups Progresso™ chicken broth (from two 32-oz cartons)
2 1/2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2
cups uncooked tricolor rotini pasta (about 5 oz)
1 1/2
cups 3/4-inch cubes peeled butternut squash
1/4
teaspoon salt
1/8
teaspoon pepper
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Steps
1
In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
2
Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.
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Add an exotic Indian flavor by substituting 1 teaspoon of curry powder for the sage.
This recipe calls for the peanut-shaped butternut squash, but buttercup or acorn squash could be used instead.
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