Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chicken and butternut squash pasta. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Combine squash, shallots, garlic, and sliced shiitake mushrooms. Drizzle vegetable mixture with olive oil; toss. Add salt, white pepper, and oregano to taste.
Chicken and butternut squash pasta is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken and butternut squash pasta is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook chicken and butternut squash pasta using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken and butternut squash pasta:
- Get 350 g Chicken breast, shredded
- Prepare 300 g Penne pasta
- Get 1 Courgette cut into cubes
- Make ready 1/2 Aubergine cut into cubes
- Get 1/2 Butternut squash cut into cubes
- Make ready 1 Clove garlic finely chopped
- Get 2 tbsp olive oil
- Get Cheese sauce
- Prepare 500 ml milk
- Take 50 g plain flour
- Prepare 50 g butter
- Get 100 g grated cheddar cheese
- Prepare 1 tsp dried tarragon
Place on a baking sheet lined with parchment paper. Roast for about an hour or until the squash is extremely tender. Place in a bowl and mash thoroughly. This Tarragon Chicken and Butternut Squash Pasta has just the right amount of creaminess from the evaporated milk or half and half (whatever you have on hand) and still manages to be light with the added veggies and chicken breast.
Instructions to make Chicken and butternut squash pasta:
- Peel and deseed butternut squash and cut into cubes. Steam or boil for 20 mins
- Cook pasta following pack instructions (around 14 mins)
- 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.
- 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.
- Cut courgette and aubergine into cubes and sauté with 1 tbsp olive oil and garlic for 5 mins or until soft.
- Drain pasta then add all the other cooked ingredients and sauce into the pan, mix well and serve.
The tarragon gives such earthiness to this dish, and the splash of white wine at the end lends some tang hand in. Pour the stock into a pan and bring to a simmer. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan. Cook pasta according to package directions.
So that is going to wrap this up with this exceptional food chicken and butternut squash pasta recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
