Like most bistro-style fare, this tasty roast chicken and butternut squash dish is simply prepared—and out-of-this world delicious!
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breast s (1 lb.)
1/3 cup KRAFT Tuscan House Italian Dressing, divided
10 oz. butternut squash, peeled, cut lengthwise into quarters, then crosswise into thin slices
1 onion, cut lengthwise in half, then crosswise into thin slices
3 cloves garlic, minced
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. thinly sliced fresh basil leaves
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Let's Make It
Heat oven to 425ºF.
Brush both sides of chicken evenly with 2 Tbsp. dressing; place on one side of foil-covered rimmed baking sheet. Toss squash, onions and garlic with 1 Tbsp. of the remaining dressing; spread onto other side of baking sheet.
Bake 25 min., turning squash and drizzling chicken and vegetables with remaining dressing after 15 min. Sprinkle with cheese; bake 5 min. or until chicken is done (165ºF).
Transfer vegetables to medium bowl. Add basil; mix lightly. Serve with chicken.
Serve with steamed green beans.
Prepare ingredients as directed, but do not bake. Refrigerate chicken and vegetables separately up to 24 hours before baking as directed.
Save on the prep time by preparing with purchased, cut peeled butternut squash.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.