Butternut Squash and Chicken Pasta

Quick and easy weeknight dinner

INGREDIENTS 
 2 servings

8 oz of boneless skinless chicken breast; cut into 1 inch pieces
4 oz of whole wheat pasta 
1/2 cup of butternut squash; cut into 1 inch pieces 
3 oz of cherry tomato
1 1/4 cup of green beans
1 cup of tomato sauce

1 tbs of olive oil

1/2 tbs of paprika

1 tsp of salt

INSTRUCTIONS

Preheat oven to 350 degrees F. Season chicken with salt and and pepper.

Lightly coat baking tray (extra virgin olive/coconut oil or non stick spray); place chicken on baking tray. Bake chicken for about 20-35 minutes depending on size, making sure the internal temperature is 165 degrees F if your using a meat thermometer.

Put 1 cup of water in a pot on the stove and allow it to come to a boil, add salt to the water to reduce stickyness and to flavor the pasta. Add the pasta to the water stir and reduce the heat, follow the box instructions.

Peal and cut butternut squash into 1 inch pieces, remove the seeds. Then steam the butternut squash and the green beans; cut the tomatoes in half and set aside. After pasta has finished cooking, drain and set aside.

After the chicken has finished cooking, remove from the oven and let it rest and cool. After chicken has cooled cut into 1 inch pieces. 

Combine all the ingredients with the tomato/pasta sauce and enjoy. 
If you try the recipe comment or tag me and let me know how it turns out. #naturalnickel