You are here: Home » Recipes » Chicken, Squash and Pasta Stew Chicken, Squash and Pasta Stew Yield 6 servings PrintEmail Ingredients 2 pounds chicken breast, cut into 1-inch pieces3 tablespoons olive oil1 whole onion, diced (about 2 cups)1-1/2 tablespoon flour1 teaspoon dried thyme1 teaspoon dried oregano1 teaspoon dried basil1 whole bay leaf1 tablespoon toato paste1/2 cup red wine1 pound butternut squash, cut into chunks1 can (14 oz) diced tomatoes, drained1/2 cup orange juice1-1/2 cup uncooked elbow or other small pasta1 -- bag (1 pound) spinach leaves1 teaspoon salt1/2 teaspoon black pepper1/2 cup grated fresh Parmesan cheese Instructions In large frypan with lid or stockpot, warm olive oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. While onion is cooking, place chicken pieces in colander over sink, sprinkle with flour and toss to coat. Add chicken to the pan and brown, stirring occasionally, about 3 minutes. Add thyme, oregano, basil, bay leaf and tomato paste; cook one minute, stirring constantly. Raise heat to high, add wine and scrape up brown bits from the bottom of the pan, cooking another minute. Add squash, tomatoes, orange juice and chicken broth. Bring to a boil, cover, reduce heat to a gentle simmer and cook until squash is beginning to soften, about 7 – 9 minutes. Add pasta, stir, cover and simmer an additional 10 minutes. Add spinach a handful at a time and continue to simmer another 3 – 4 minutes, until greens are beginning to wilt and stew is cooked through thoroughly. Season with salt and pepper and stir well. To serve, ladle into soup bowls and top with sprinkling of Parmesan cheese.