I use whatever kind of pasta is at hand or I feel in the mood to make!  not spaghetti or fettuccine or linguini or lasagna, but any other shape.


The recipe tells you the pretty way to handle the squash, to do it the easy way, cut in half, scoop out seeds, place in a microwave safe dish with ¼ cup water, cover with plastic wrap and cook till fork tender, scoop out with a teaspoon.


Yes, this is also one of my easy to make dishes.  If you don’t feel like pounding the chicken breasts, get chicken tenders, or slice up the breasts so they are thin like tenders.  If you do that it cuts off a couple of minutes more from your cooking time.  So start that pot of water boiling for the pasta while you gather everything else together.  by the time the pasta is cooked, all else will be ready including the table set.  Especially if you have your honey giving you a helping hand.  Recently my daughter made this dinner with her boyfriend who she thinks liked it very much.


I would suggest a frozen fruit ice cream as desert (homemade of course!)to end this lovely meal. in case you forgot how to make that…

cut and freeze your fruit.  when frozen, place in your food processor or blender with about ¼ cup of milk for 2 cups of frozen fruit; add sweetener of your choice and process till the whole thing turns into an ice cream consistency.  ENJOY! (a little lemon or lime juice will freshen up the taste if you decide to add fruit juice or water instead of milk)


½ lb penne pasta cooked

1 tablespoons extra virgin olive oil

1 onion finely chopped

1 large or 2 garlic clove minced

1 lb butternut squash

salt and pepper

½ teaspoon red pepper flakes (or to taste)

2 tablespoons minced parsley

grated or flaked parmesan cheese


Easy way is to separate the butternut in two where the squash gets rounded.  Then, peel and cut into ¼ inch match sticks. The fatter part, I cut into halves, clean out the inside, peel and cut as needed.


Cook onion, garlic and the squash and cook until the onions are translucent, add parsley and red pepper and salt and pepper to taste.

Add the pasta and stir till heated through.


When you place the dish, sprinkle the parmesan on top.

Yay for Vitamin A! and let us not forget the calcium!



1 chicken breast cut in two, boned and skinned and pounded thin

1 teaspoon extra virgin olive oil

1/4 teaspoon dried thyme or 2 sprigs fresh, chopped

2 tablespoons chopped parsley

1 clove garlic finely minced or pressed

1 lemon zested and juiced

salt and pepper

1 tablespoon butter


Rub chicken with olive oil salt, pepper, parsley, thyme, garlic and lemon zest.  Cook on high heat for 3 min one side and 2 min other side.

on lowest heat add butter to pan, when melted, stir in lemon juice. 


Serve the pasta and squash with the chicken along with a salad of your choice.  With this dish I like sliced tomato and diced cucumber tossed with salt, pepper, olive oil and a little balsamic vinegar.


Garlic bread goes well on the side if you are very hungry!