Farmers Market Squash Sauté - KNEP - Kentucky Nutrition Education Program


Farmers Market Squash Sauté

Receta en Español
Servings:8Serving Size:1 cup


  • 2 cups whole grain rotini pasta
  • 3 boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 medium zucchini, diced
  • 4 medium carrots, peeled and diced
  • 2 medium yellow squash, diced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh chopped basil
  • ¾ cup light Alfredo sauce
  • 2 tablespoons shredded Parmesan cheese


  1. Cook pasta according to package directions.
  2. Roast chicken breasts at 400 degrees F to an internal temperature of 165 degrees F, about 25-35 minutes; Let cool.
  3. Dice chicken into bite sized pieces.
  4. In a large saute pan, add olive oil, zucchini and carrots.
  5. Saute until slightly cooked.
  6. Add yellow squash and garlic and saute until all vegetables are tender.
  7. Remove from heat and stir in basil, diced chicken and pasta.
  8. Add Alfredo sauce and toss until ingredients are evenly coated.
  9. Reheat by tossing the ingredients in the saute pan for 3-5 minutes over medium heat.
  10. Sprinkle with Parmesan cheese and serve.
Source: Plate it up! Kentucky Proud Project.

230 calories, 7g fat, 2.5g saturated fat, 40mg cholesterol, 210mg sodium, 27g carbohydrate, 4g sugars, 18g protein.