Spicy Chicken and Broccoli with Squash Pasta

I love leftovers and especially during our Hewfit challenge I am hungry more often. Last night I made chicken scarpiello and packed up the extra chicken and chicken sausage and made this dish. I will share a recipe for you to cook up chicken if you don't have leftovers handy. Actually, go and pick up a rotisserie chicken. That would be super easy!

• Preparation Time: 20 mins
• Cooking Time: 32 mins
• Total Time: 52 mins
• Calories: 455 Calories

Ingredients

• 1 tablespoon unsalted butter
• 1 cup broccoli florets
• 2 teaspoons Italian seasoning
• 4 chicken thighs
• 8 cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 1 jalapeno pepper, thinly sliced
• kosher salt and freshly ground black pepper to taste
• 2 links hot chicken sausage
• 3 tablespoons extra-virgin olive oil , divided
• 2 hot cherry peppers, thinly sliced
• 2 yellow squash

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Place chicken thighs and sausage links on the baking sheet. Season chicken lightly with salt and pepper.

Step 3

Bake in the preheated oven until chicken is no longer pink in the center, about 25 minutes. Cool until easily handled, 5 to 10 minutes. Pull chicken apart. Slice sausage links.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli; cook and stir for 3 minutes. Stir in tomatoes, cherry peppers, jalapeno pepper, and garlic; cook until tomatoes soften, about 3 minutes. Stir in chicken and sausage slices.

Step 5

Cut yellow squash into noodles using a spiralizer. Add to the skillet. Drizzle remaining 1 tablespoon olive oil over squash; toss with tongs until heated through, about 1 minute. Season with salt, pepper, and Italian seasoning. Melt butter on top.