Penne with Chicken, Squash, Broccoli Rabe and Caramelized Onion

• 1 tablespoon extra-virgin olive oil
• 1 large red onion, halved lengthwise, cut into thin wedges
• 2 cups 1/2-inch pieces peeled seeded butternut squash
• 3/4 cup canned low-salt chicken broth
• 1 pound roast chicken breast halves, torn into bite-size pieces
• 8 ounces penne pasta
• 1 bunch broccoli rabe, thick stems discarded, cut into 1-inch pieces

1. Heat oil in large nonstick skillet over medium-low heat.
2. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes.
3. Add broth; bring to boil.
4. Add chicken and cook until heated through, about 5 minutes.
5. Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes.
6. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer.
7. Drain.
8. Return pasta mixture to same pot.
9. Stir in chicken mixture.
10. Season to taste with salt and pepper.

extravirgin olive oil, red onion, chicken broth, chicken, penne pasta, broccoli rabe

Taken from www.epicurious.com/recipes/food/views/penne-with-chicken-squash-broccoli-rabe-and-caramelized-onion-104094 (may not work)