Saturday, April 18, 2009

Pasta with Squash and Chicken

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.

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)
  1. 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.
  2. 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.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm.
  4. 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.
*I prefer to broil my chicken and then shred it. If you prefer, you can also boil or saute it.


Ben and Summer said...

That looks delicious. I wonder if it tastes like squash at all? I love your recipes!

Jessie said...

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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