Chicken Parmesan Harvest Bake

Chicken Parmesan Harvest Bake
  • 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


  1. 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.
  2. Heat oven to 425 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
Chicken Parmesan Harvest Bake, recipe PT15M PT1H 5 455 calories

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