Balsamic Bowtie Pasta with Butternut Squash, Kale, & Pinenuts

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12 ounces whole grain bow tie pasta
1 pound boneless, skinless chicken breast, cubed or sliced
1 1/2 cup chopped onion
1/2 teaspoon kosher salt, divided
1 butternut squash, peeled and cubed (into 1/2 inch cubes) – about 3 cups in all
4 handfuls kale, torn
3 tablespoons pine nuts, toasted
1/2 cup crumbled feta cheese
4 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons water or broth
2 tablespoons honey
2 small cloves garlic
1/4 teaspoon kosher salt

Prep Time: 15 minutes

Serving Size: 6


  1. Cook bow tie pasta according to package directions. Drain and set aside.
  2. Spray a large skillet with nonstick cooking spray and heat to medium. Add squash and sprinkle with 1/4 teaspoon salt. Sauté butternut squash until seared on each side, and fork tender.
  3. Respray pan. Add onion, chicken breast, and season with 1/4 teaspoon salt. Sauté until chicken is browned. Lower heat, add kale and toss. Add pasta and pine nuts. Turn off heat.
  4. In a small bowl or cup, whisk together balsamic vinegar, olive oil, water, honey and salt. Grate in garlic, whisking until smooth.
  5. Pour sauce over pasta and toss. Add feta to Balsamic Bowtie Pasta and serve.