Rachael Ray Redo - Attempt 1

I love Rachael Ray.  I have found myself cooking my way through her cookbooks many of times using some of her kitchen gadgets. I read her magazine every month looking for new ideas and inspiration.  I call olive oil EVOO and delish is a word.  

My one negative thought about her cooking and recipes: where is the nutritional information?! So I spent a few months avoiding her shows, her magazine, and my copies of her cookbooks.  Well, enough!  I decided to start calculating the nutritional facts when I saw her butternut squash and parsley penne recipe in the latest magazine.  As I am looking over the recipe, I notice it's four servings and you use a pound of pasta. Thats 4 ounces of pasta each......WAY to much!  So instead of making her recipes, I am going to start redoing them.  Creating my own more figure friendly version of her yummy flavors and creations. 

Here is the original recipe.

http://www.rachaelraymag.com/recipe/butternut--parsley-penne/

And here is my version:

Rachael Ray Redo

Butternut Parsley Penne

Ingredients

•  1.5 pounds pre-cut butternut squash cubes
• 2 Tbsp EVOO
• Salt and pepper
• Ground nutmeg
• 1/2 pound whole-wheat penne
• 1 pound of chicken breast, cubed
• 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
• 4 large cloves garlic, minced
• 1 piece (1 inch) fresh ginger, peeled, then grated
• 1 tsp. crush red pepper
• 1 bunch scallions, whites and greens separated, each finely chopped
• 1 cup water
• 1/4 cup grated parmigiano-reggiano cheese

Directions

1. Preheat the oven to 475 degrees . On a baking sheet, spray the squash with cooking spray; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges, about 17 to 20 minutes.
2. Meanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve 1 cup of starchy cooking water.
3. While the pasta is cooking, heat 2 tbsp EVOO in a large skillet over medium-high, cook the chicken for about 10 minutes. Add the parsley stems, garlic, ginger, chile and scallion whites; swirl 2 to 3 minutes. Add the water and reduce heat to simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine. Adjust the seasonings.

Nutritional Information

Servings per recipe: 4

1 Serving Calories 485Fat 12.55g Carbohydrates 64.5g Protein 38.1g