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Seasonal Recipe

Cinnamon Butternut Chicken Pasta with Toasted Walnuts

51g
Protein
40g
Carbohydrate
11g
Fiber
523
Calories
Think winter comfort food. The aroma of cinnamon and roasted butternut squash filling the kitchen and drawing everyone in. This seasonal dish is built around peak winter ingredients, using cinnamon in a savory way — one of the most anti-inflammatory spices we don’t eat enough of — balanced with protein, fiber, and healthy fats to nourish without feeling heavy. With 51 grams of protein per serving, it delivers true comfort with real strength behind it.

Ingredients:

2 cups butternut squash, peeled and diced (about ½-inch pieces)
2 tbsp yellow onion, diced
1 teaspoon fresh ginger root, grated
3 cups chicken broth
1 ½ cups cooked chicken breast, pulled into bite-size pieces
4 oz Nuda pasta (dry)
1 packed cup baby arugula
1 teaspoon ground cinnamon
Sea salt, to taste
Freshly ground black pepper, to taste
To finish: ¼ cup walnuts, toasted and coarsely chopped

Instructions:

Preheat the oven to 400°F. Spread the diced butternut squash on a parchment-lined baking sheet and roast for 10–14 minutes, until tender. Set aside.
In a large skillet over medium heat, add the roasted squash, diced onion, grated ginger, and chicken broth. Simmer for 2–3 minutes, until the onion softens.
Stir in the cooked chicken. Sprinkle the cinnamon evenly over the mixture and toss to coat.
Season with salt and black pepper to taste.
Bring a pot of water to a boil. Add the pasta and cook for 3–4 minutes. Drain well.
Combine:
Add the cooked pasta and arugula to the skillet. Toss gently until the arugula wilts and everything is evenly combined. Adjust seasoning if needed.
Serve:
Divide into bowls and top with toasted walnuts.

Cinnamon Butternut Chicken Pasta with Toasted Walnuts

Ingredients

2 cups butternut squash, peeled and diced (about ½-inch pieces)
2 tbsp yellow onion, diced
1 teaspoon fresh ginger root, grated
3 cups chicken broth
1 ½ cups cooked chicken breast, pulled into bite-size pieces
4 oz Nuda pasta (dry)
1 packed cup baby arugula
1 teaspoon ground cinnamon
Sea salt, to taste
Freshly ground black pepper, to taste
To finish: ¼ cup walnuts, toasted and coarsely chopped

Instructions

Preheat the oven to 400°F. Spread the diced butternut squash on a parchment-lined baking sheet and roast for 10–14 minutes, until tender. Set aside.
In a large skillet over medium heat, add the roasted squash, diced onion, grated ginger, and chicken broth. Simmer for 2–3 minutes, until the onion softens.
Stir in the cooked chicken. Sprinkle the cinnamon evenly over the mixture and toss to coat.
Season with salt and black pepper to taste.
Bring a pot of water to a boil. Add the pasta and cook for 3–4 minutes. Drain well.
Combine:
Add the cooked pasta and arugula to the skillet. Toss gently until the arugula wilts and everything is evenly combined. Adjust seasoning if needed.
Serve:
Divide into bowls and top with toasted walnuts.
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