Creamy Chicken and Butternut Squash Spaghetti

I love having leftover chicken from a barbecue.  I can always turn it into a fabulous new meal and forget that it was once grilled chicken that came from the outside pit.  After our non-Superbowl party, I had four chicken breasts that were not eaten.  So I diced them up and threw them into a chicken spaghetti recipe that I saw recently that sounded really tasty. 


Of course I had to put my own spin on it.  I felt compelled to throw in a vegetable.  Since I knew the sauce would be an orange-cheese color, I opted for some of my pureed butternut squash.  It blended in perfectly and the subtle, sweet flavor was completely overlooked by my husband and daughter.  I also added reduced fat cream cheese and cut the noodle amount in half because I like more sauce, less spaghetti.  I was really pleased with end result.  I think your family would really enjoy this one!




Creamy Chicken and Butternut Squash Spaghetti

(Serves 6 to 7)
Adapted from You Go Girl!

2 cups of pre-cooked, diced chicken (about 4 medium size boneless breasts) - I used leftover BBQ chicken
8 oz of whole wheat spaghetti noodles (half of a typical box size)
1 can of cream of chicken soup
1 can of cream of mushroom soup, fat-free
1 can of diced tomatoes with chilies (such as Ro-tel), drained
1/2 cup of pureed or finely chopped butternut squash
1/2 cup of chicken broth
4 oz (1/2 cup) of reduced fat cream cheese
1 tsp onion powder
1/2 tsp garlic
1/2 tsp salt
dash of pepper
1 cup of reduced fat shredded cheese (I used a combo of cheddar, mozzarella and Mexican flavors)
1/4 cup of grated Parmesan cheese


Preheat oven to 350 degrees.  Cook your spaghetti according to package directions with a few dashes of salt in the water.  While pasta is cooking, generously grease a large skillet with cooking spray.  Toss in your pre-cooked, diced chicken, drained tomatoes with chilies, chicken broth, cream of mushroom soup, cream of chicken soup, butternut squash, cream cheese, garlic, salt and pepper.  Cook over medium heat and simmer for about 10-15 minutes. 




Meanwhile drain and set aside the spaghetti noodles.  Generously grease an 11x7 inch baking pan (or use an 8x8 size pan).   Set this aside. 


To your skillet sauce, add the 1 cup of shredded cheese until melted and blended.  Remove from heat.  Toss in your cooked spaghetti noodles stirring until coated well.  Pour spaghetti into the greased baking pan.  Top with the 1/4 cup of grated Parmesan cheese.  Bake in the oven at 350 degrees for 20 minutes.  Remove and let the spaghetti cool for a few minutes before serving. 




We served our with seasoned green beans and garlic bread.  I froze 1/3 of it and we had enough for us all to eat for two nights in a row. 



I loved how the topping was a little bit crispy when you bit into it.  Such a nice touch!  Enjoy!