- 1 (16 ounce) box Barilla® Spaghetti
- 1/4 cup extra virgin olive oil, divided
- 1 (2 pound) butternut squash - peeled, seeded and cut into 1/2-inch cubes
- 3 tablespoons butter, divided
- 3/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups chopped fresh kale leaves, stems removed
- 1 (24 ounce) jar Barilla® Traditional Sauce
- 3 cups chopped cooked chicken breast
- Salt and ground black pepper to taste
- 1 cup shredded Fontina or Gruyere cheese
- 3/4 cup finely shredded Parmesan cheese, divided
- 1/2 cup panko bread crumbs
- 1 teaspoon dried Italian seasoning
- Slivered fresh basil
- In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Barilla Spaghetti pasta. Stir gently, then cook Spaghetti 6 minutes; remove from heat and drain well. Return to pot and toss with 2 tablespoons oil.
- Heat oven to 425 degrees F.
- In a shallow roasting pan, combine squash and the remaining 2 tablespoons olive oil; toss to coat, then roast 25 minutes or until tender, stirring once. Remove from oven; reduce temperature to 350 degrees F.
- In a 6-quart Dutch oven, melt 1 tablespoon of the butter over medium heat. Add onion and garlic; cook 3 to 5 minutes or until onion is tender and translucent, stirring occasionally. Add kale and cook 1 to 2 minutes more until kale is slightly tender and wilted.
- Remove from heat and stir in the Barilla Traditional sauce, Spaghetti, squash, chicken, and salt and pepper to taste until combined. Transfer half of the Spaghetti mixture to a 3-quart baking dish. Sprinkle with Fontina and 1/4 cup of the Parmesan. Top with remaining Spaghetti mixture.
- In a small bowl, melt the remaining 2 tablespoons butter. Stir in the bread crumbs, Italian seasoning, and remaining 1/2 cup Parmesan. Sprinkle mixture over Spaghetti in baking dish. Cover baking dish with foil.
- Bake 20 minutes at 350 degrees F; remove foil and bake, uncovered, 20 minutes more or until heated through and cheese is melted. Top with basil.
04/04/2018
recipepes.com
Chicken Parmesan Harvest Bake, recipe
PT15M
PT1H
5
455 calories