Chicken and butternut squash pasta
Chicken and butternut squash pasta

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken and butternut squash pasta. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

For a tasty twist, toss butternut squash into creamy chicken pasta. Butternut Squash and Chicken Pasta are a winning combo any way you toss it. The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness. I got the idea from Everyday Italian's Giada DeLaurentis but left out the shrimp, eggplant and use chicken instead.

Chicken and butternut squash pasta is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken and butternut squash pasta is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken and butternut squash pasta using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and butternut squash pasta:
  1. Get 350 g Chicken breast, shredded
  2. Make ready 300 g Penne pasta
  3. Get 1 Courgette cut into cubes
  4. Take 1/2 Aubergine cut into cubes
  5. Get 1/2 Butternut squash cut into cubes
  6. Prepare 1 Clove garlic finely chopped
  7. Make ready 2 tbsp olive oil
  8. Take Cheese sauce
  9. Get 500 ml milk
  10. Prepare 50 g plain flour
  11. Prepare 50 g butter
  12. Take 100 g grated cheddar cheese
  13. Get 1 tsp dried tarragon

An easy and delicious dinner that's perfect for fall! While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid. Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock.

Instructions to make Chicken and butternut squash pasta:
  1. Peel and deseed butternut squash and cut into cubes. Steam or boil for 20 mins
  2. Cook pasta following pack instructions (around 14 mins)
  3. Heat 1 tbsp olive oil, pan fry chicken breasts on medium heat for about 6-7 mins until edges are opaque. Flip over, and cook for a further 6-7 minutes or until cooked through. Rest for 5 minutes then shred.
  4. Cook cheese sauce. Melt butter in a pan. Mix flour and milk, added to the pan, bring to the boil, add cheese and tarragon and simmer on low for 5 mins.
  5. Cut courgette and aubergine into cubes and sauté with 1 tbsp olive oil and garlic for 5 mins or until soft.
  6. Drain pasta then add all the other cooked ingredients and sauce into the pan, mix well and serve.

Drain, reserving ½ cup of the cooking liquid. Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Pasta served with a homemade butternut squash pasta sauce of roasted butternut squash, shallots, cream, and Parmesan cheese. We often find butternut squash inside of ravioli, so why not on the outside for a butternut squash pasta dish? It just needed to be thinned a bit with water, made savory.

So that is going to wrap this up for this exceptional food chicken and butternut squash pasta recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!