Ingredients
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2 medium acorn squash, halved and seeded
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4 tbsp olive oil, divided
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4 tsp Italian seasoning, divided
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2 boneless, skinless chicken breasts
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1/2 cup part-skim ricotta cheese
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1 1/2 cups panko bread crumbs
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Cooking spray
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1 onion, finely chopped
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1/4 (16 oz) box angel hair pasta
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1 cup long-grain white rice, rinsed
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2 cups low-sodium chicken broth
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1/4 cup chopped fresh parsley
Steps
1
Preheat oven to 425°F with racks in upper and lower third of oven. Halve the squash and scoop out seeds with a spoon. Cut squash into ½-inch-thick wedges and add to a large rimmed baking sheet. Toss with 2 tbsp oil and 1 tsp Italian seasoning. Season with salt and pepper and spread into an even layer. Set aside.
2
Cut each chicken breast horizontally into 2 thin cutlets. With a meat mallet, pound each chicken breast between pieces of plastic wrap to ½-inch thickness. Season both sides with salt and pepper. Add the ricotta to a shallow dish and whisk in ½ cup water until smooth. Season mixture with salt and pepper. Add the bread crumbs and 1 tsp Italian seasoning to another shallow dish.
3
Dip each piece of chicken in the ricotta mixture, letting excess drip off, then add to dish with bread crumbs, pressing on all sides so crumbs adhere. Set a wire rack inside a rimmed baking sheet. Lightly coat with the cooking spray. Place breaded chicken pieces on prepared rack, spacing evenly apart, and coat with cooking spray.
4
Add baking sheets with squash and chicken to oven. Bake squash 22–25 min., until golden brown and tender, turning squash pieces over halfway through. Bake chicken 30–35 min., until internal temperature reaches 165°F.
5
Meanwhile, heat remaining 2 tbsp oil in a medium saucepan on medium-high. Add the onion and season with salt and pepper. Cook 4–5 min., until beginning to soften, stirring occasionally. Break the angel hair pasta into 2-inch pieces and add to pot. Cook 2–3 min., to toast pasta, stirring frequently. Add the rice and cook 1 min. Add the chicken broth and remaining 2 tsp Italian seasoning. Season with salt and pepper and bring to a boil on high. Cover and reduce heat to low. Simmer 15 min., until liquid is absorbed and rice is cooked through. Keep covered for 5 min. Fluff rice and fold in the parsley. Serve with roasted squash and crispy chicken.
