Chicken and butternut squash pasta
Chicken and butternut squash pasta

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken and butternut squash pasta. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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.

Chicken and butternut squash pasta is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken and butternut squash pasta is something which I’ve loved my entire life.

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

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

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate. I scooped the squash out with a spoon, added butter, salt & pepper, mashed it and served it on Thanksgiving. Thanks for a great, simple recipe! I had pasta, butternut squash, and no idea what to make.

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.

I googled my ingredients, and I'm so glad I saw this recipe. To save time, I coarsely grated the squash in the food. Easy recipe for Maple Butternut Squash and Chicken Pasta with Kale - sure to become a family favorite! Maple-kissed, caramelized butternut squash, and succulent chicken combine with baby kale and fresh, aromatic sage, atop perfectly al dente angel hair pasta. Butternut squash is one of our favorite fall staples.

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