Penne with Squash and Shrimp, Quinoa Chickpea Salad with Chicken

Penne with Squash and Shrimp
Adapted from foodnetwork.com

Ingredients
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound whole wheat penne or any short pasta
1 pound shrimp, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese.

Quinoa Chickpea Salad with Chicken
My own recipe!

1 red bell pepper, diced
1 tablespoon olive oil
1 cup cooked quinoa (cook as directed but use Chicken Stock as the liquid)
1/2 onion, chopped
2 garlic cloves, minced
1 box frozen corn, thawed
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 scallions green part only, sliced thin
2 chicken breasts, cooked and chopped

Heat the oil in a saute pan set over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Stir in the minced garlic and cook for 1 minute, then add the corn. Cook, stirring often, until the corn is cooked through, about 3 minutes. Remove the pan from the burner and cool to room temperature.

To assemble the salad, combine the quinoa, red pepper, corn mixture, chickpeas, salt, pepper, lemon juice and half the sliced scallions in a large bowl. Fold in the chicken. Mix well and adjust seasonings to taste. Transfer the quinoa to a serving dish and garnish with remaining scallions.