Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken and butternut squash pasta. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken and butternut squash pasta is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Chicken and butternut squash pasta is something which I have loved my whole life.
Combine squash, shallots, garlic, and sliced shiitake mushrooms. Drizzle vegetable mixture with olive oil; toss. Add salt, white pepper, and oregano to taste.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Chicken and butternut squash pasta:
- Make ready 350 g Chicken breast, shredded
- Get 300 g Penne pasta
- Prepare 1 Courgette cut into cubes
- Make ready 1/2 Aubergine cut into cubes
- Prepare 1/2 Butternut squash cut into cubes
- Prepare 1 Clove garlic finely chopped
- Take 2 tbsp olive oil
- Get Cheese sauce
- Make ready 500 ml milk
- Get 50 g plain flour
- Take 50 g butter
- Prepare 100 g grated cheddar cheese
- Get 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.
Steps 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’s going to wrap this up with this exceptional food chicken and butternut squash pasta recipe. Thank you very much for your time. I’m sure you will make this at home. There’s 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
