Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken and butternut squash pasta. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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. Toss whole grain pasta with the butternut squash sauce and chicken.
Chicken and butternut squash pasta is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Chicken and butternut squash pasta is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook chicken and butternut squash pasta using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and butternut squash pasta:
- Take 350 g Chicken breast, shredded
- Make ready 300 g Penne pasta
- Get 1 Courgette cut into cubes
- Make ready 1/2 Aubergine cut into cubes
- Make ready 1/2 Butternut squash cut into cubes
- Get 1 Clove garlic finely chopped
- Prepare 2 tbsp olive oil
- Prepare Cheese sauce
- Get 500 ml milk
- Prepare 50 g plain flour
- Get 50 g butter
- Take 100 g grated cheddar cheese
- Get 1 tsp dried tarragon
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. 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.
Scoop the squash out with a slotted spoon, leaving just the stock in the pan. 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. The tarragon gives such earthiness to this dish, and the splash of white wine at the end lends some tang hand in. Heat the oil in a large skillet over medium-high heat. Place on a baking sheet lined with parchment paper.
So that is going to wrap it up with this special food chicken and butternut squash pasta recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
