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Ingredients

• ✓ whole grain penne pasta
• chicken breast
• cajun seasoning
• olive oil
• onion
• baby spinach
• water
• heavy cream
• basil pesto
• parmesan cheese

Instructions

1. 1 Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
3. 3 Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
6. 6 Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.

By Melanie

Ingredients

• ✓ whole grain penne pasta
• butternut squash
• olive oil
• rosemary
• sage
• thyme
• oregano
• basil
• sea salt
• black pepper
• chicken breast
• parmigiano-reggiano cheese
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
3. 3 Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
4. 4 While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
6. 6 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
7. 7 While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.

By mstopka

Ingredients

• ✓ whole grain penne pasta
• olive oil
• onion
• asparagus
• mushroom
• yellow summer squash
• cherry tomato
• carrot
• garlic
• oregano
• black pepper
• salt
• red pepper flakes
• parmesan cheese
• lemon wedge

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
3. 3 Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

By Jill Andersen