BY Amy dong

ChewOutLoud

One-Pan Butternut Squash Penne

One-Pan Butternut Squash Penne

PREPARATIONS

Prep time

20

servings

8

Cook time

25

Ingredients

VIRGIN OLIVE OIL | ONION | GARLIC | CARROTS | WHITE BEANS | OREGANO | KOSHER SALT | GROUND BLACK PEPPER | CHICKEN STOCK | SHREDDED CHICKEN | KALE | RICE

1.  In a Dutch oven or large, heavy stock pot, heat olive oil over medium high until hot. Add onion and stir 2-3 minutes just until translucent. Add garlic and stir 1-2 minutes until fragrant. Add carrots and stir 2-3 minutes.

INSTRUCTIONS

2.  Gently add white beans, oregano, kosher salt, black pepper, stock, and shredded chicken. Bring to a low boil; cover and simmer 15-25 minutes or until carrots are tender. Add sliced kale leaves and simmer just until it’s tender, 2-3 minutes.

INSTRUCTIONS

3.  Ladle soup and a scoop of rice into individual bowls.

INSTRUCTIONS

Medium Brush Stroke

Serve & enjoy

Medium Brush Stroke

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