This dish is a hearty, healthy dinner. The butternut squash makes a delicious creamy sauce without the calories of the actual cream.
If you're feeling vegetarian, simply omit the chicken. It will still be a very satisfying meal. Or, for a bit of variety, you could also substitute the chicken for shrimp. Serve with a green salad or roasted potatoes with asparagus.
If you're feeling vegetarian, simply omit the chicken. It will still be a very satisfying meal. Or, for a bit of variety, you could also substitute the chicken for shrimp. Serve with a green salad or roasted potatoes with asparagus.
Pasta with Squash and Chicken
adapted from Giada's Kitchen
Pictures by Caroline
Makes 4 to 6 servings
3 tablespoons olive oil
1 pound butternut sqaush, peeled and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup chicken or vegetable broth
2 chicken breasts, cooked and cut into 1-inch pieces*
3/4 to 1 cup milk
2 tablespoons basil
1/4 cup freshly grated Parmesan cheese
1 pound spiral pasta (or rigatoni or penne)
adapted from Giada's Kitchen
Pictures by Caroline
Makes 4 to 6 servings
3 tablespoons olive oil
1 pound butternut sqaush, peeled and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup chicken or vegetable broth
2 chicken breasts, cooked and cut into 1-inch pieces*
3/4 to 1 cup milk
2 tablespoons basil
1/4 cup freshly grated Parmesan cheese
1 pound spiral pasta (or rigatoni or penne)
- Heat olive oil in large skillet over medium high heat. Add the butternut squash, garlic, salt and pepper. Saute until the squash is golden and tender, 5 to 7 minutes.
- Add the chicken broth, bring to a simmer, and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender and puree.
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm.
- In the large skillet, combine the cooked pasta, pureed squash mixture, and 3/4 cups of milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be thinner. Add the chicken, basil, and cheese. Stir until warm and serve.
2 comments:
That looks delicious. I wonder if it tastes like squash at all? I love your recipes!
I raided CTRL's frozen squash puree and made this dish last night. It was quick, easy, and tasty. Another nod to Two Little Chefs.
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