Cranberry Chicken with Butternut Squash Pasta Salad

Cranberry Chicken with Butternut Squash Pasta Salad

Add this delicious Cranberry Chicken with Butternut Squash Pasta Salad to your autumn and winter meal plans.

Cranberry Chicken with Butternut Squash Pasta Salad
 
Makes 4 servings
Ingredients
  • 7 teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • ½ teaspoon ground nutmeg
  • 8 boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 (14-ounce) can whole berry cranberry sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey, divided
  • 1 small butternut squash, peeled and diced
  • ½ (16-ounce) box ditalini pasta
  • ¼ cup olive oil
  • 1½ teaspoons Dijon mustard
  • 1 (4-ounce) bag fresh baby arugula
  • Garnish: chopped fresh parsley
Instructions
  1. In a small bowl, stir together 2 teaspoons salt, ½ teaspoon pepper, and nutmeg; sprinkle onto chicken.
  2. In a large skillet, heat vegetable oil over medium-high heat. Add chicken; cook until browned on both sides, about 8 minutes. Stir in cranberry sauce, vinegar, and 1 tablespoon honey. Reduce heat, cover, and cook until sauce has thickened and a meat thermometer inserted in thickest part of chicken registers 165°, about 20 minutes.
  3. Meanwhile, in a large saucepan, bring squash, 4 teaspoons salt, and water to cover to a boil over medium-high heat. Stir in pasta, and cook until tender, about 10 minutes. Drain well.
  4. In a large bowl, whisk together olive oil, mustard, remaining 1 tablespoon honey, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Stir in squash and pasta mixture until well coated; stir in arugula. Serve with chicken. Garnish with parsley, if desired.

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