Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large red onion, halved lengthwise, cut into thin wedges
• 2 cups 1/2-inch pieces peeled seeded butternut squash
• 3/4 cup canned low-salt chicken broth
• 1 pound roast chicken breast halves, torn into bite-size pieces
• 8 ounces penne pasta
• 1 bunch broccoli rabe, thick stems discarded, cut into 1-inch pieces

Instructions

1. Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.