Pasta With Roasted Harvest Vegetables & Chicken

• 1/2 cup I Can't Believe It's Not Butter!(R) Spread
• 1 butternut squash small, peeled and cut into 1 1/2-inch chunks
• 2 red bell pepper, sliced
• 1 purple onion medium, cut into 1 1/2-inch pieces
• 10 ounces cremini mushrooms halved
• 6 cloves garlic peeled
• 1 1/2 tablespoons chopped fresh sage
• 8 ounces penn pasta, cook and drain whole grain
• 14 1/2 ounces chicken broth fat free reduced sodium, heated
• 3 tablespoons balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 1 rotisserie chicken store-bought, shredded (about 1 lb or 4 cups), heated

1. Preheat oven to 425u0b0. Line 2 jelly-roll pans with aluminum foil; set aside.
2. Combine I Can't Believe It's Not Butter!(R) Spread, squash, red peppers, mushrooms, onion, garlic and sage in large bowl. Turn onto prepared pans, in single layer. Roast, stirring once and rotating pans halfway through, 35 minutes or until vegetables are tender.
3. Evenly add broth and vinegar to pans, scraping up brown bits and mashing garlic with fork.
4. Toss vegetables, chicken, hot penne and cheese in large serving bowl. Serve, if desired, with additional cheese.

i, butternut, red bell pepper, purple onion, mushrooms, garlic, fresh sage, penn pasta, chicken broth, balsamic vinegar, parmesan cheese, rotisserie chicken storebought

Taken from www.yummly.com/recipe/Pasta-With-Roasted-Harvest-Vegetables-_-Chicken-1536134 (may not work)