Chopped Chicken Butternut Squash with Blackberry Balsamic Vinegar

The weather continues to get colder, and my desire for tasty winter vegetables grows as well. This recipe uses our Pastamore Blackberry Balsamic Vinegar as a great tart note paired with delicious butternut squash. This recipe would be great served over quinoa, and also works great to top greens as done in this dish.

Ingredients:
1 lb - chicken breast
1 medium - butternut squash
1.5 Tbsp - Pastamore Blackberry Balsamic Vinegar
1/2 cup - white wine
1 Tbsp - olive oil
4-6 cups - baby spinach
1/2 tsp - garlic powder
1 pinch - ground cinnamon
To taste - salt and black pepper

Directions:
1. Remove skin from butternut squash. Cut in half from top to bottom and remove seeds. Dice into 1/2" cubes.

2. Heat a large frying pan on the stove over medium heat. Once hot, add the olive oil and allow to heat. Next, add the butternut squash and cook for 10 minutes, stirring often.

3. Chop chicken in small pieces. Add to frying pan along with 1/2 Tbsp Pastamore Blackberry Balsamic Vinegar. Add seasoning. Cook until cooked throughout, stirring often.

4. Add white wine to pan and allow to cook off. Adjust seasoning with salt and black pepper.

5. Plate over bed of baby spinach and finish with a drizzle Pastamore Blackberry Balsamic Vinegar.