Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly.
Meanwhile, place broccoli in microwaveable bowl. Add enough water to cover broccoli. Microwave 3 to 4 min. or until broccoli is crisp-tender; drain.
Heat dressing in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Whisk flour and broth until blended. Add to drippings in skillet along with remaining ingredients; stir. Cook 2 min. or until sauce comes to boil, stirring constantly to scrape browned bits from bottom of skillet. Cook and stir 1 to 2 min. or until thickened.
Return chicken to skillet along with the broccoli; cook 1 to 2 min. or until heated through, stirring frequently.
Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place in bowl. Serve topped with chicken mixture.
Sprinkle with 2 Tbsp chopped fresh basil before serving.
Prepare using thawed frozen broccoli florets. Do not microwave broccoli before using as directed.
Enjoy more than 1 cup of the recommended 2-1/2 cups of vegetables per day in each serving of this deliciously creamy, yet low-calorie, meal.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.