5 cups cooked elbow macaroni
1-2 Tbsp vegetable oil
6 ounces ground chicken
2/3 cup onions, minced
1 ½ cup Newman’s Own® Alfredo Pasta Sauce
About 4 cups butternut squash, peeled and cut in to 1-inch chunks
2 Tbsp olive oil
2 Tbsp fresh rosemary
salt and pepper to taste
Pre-heat the oven to 450°F.
Place butternut squash in a baking dish, season with salt and pepper and drizzle with olive oil. Roast for 15-20 minutes, tossing several times, until squash is tender.
Mix the chicken and onions in a large bowl and season with salt and pepper.
Heat the vegetable oil in a large skillet. Add chicken and onions and sauté, stirring frequently, for a few minutes, until chicken is just cooked through.
Mix Newman’s Own® Alfredo Sauce and macaroni and cook until the sauce and macaroni are heated through. Top with or mix in the roasted butternut squash and sprinkle with fresh rosemary.
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