Recipe of Speedy Chicken and butternut squash pasta

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken and butternut squash pasta. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken and butternut squash pasta is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Chicken and butternut squash pasta is something that I have loved my whole life. They are nice and they look fantastic.

For a tasty twist, toss butternut squash into creamy chicken pasta. The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness. I got the idea from Everyday Italian's Giada DeLaurentis but left out the shrimp, eggplant and use chicken instead. Transfer the pasta mixture to a wide shallow bowl and serve..

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:

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

Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

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.

Season with salt and black pepper. Arrange coated squash on a baking sheet. Roast chicken and butternut squash are two classic fall dishes. Here, the squash is roasted, then tossed with fregola, a toasted Sardinian pasta similar in appearance to Israeli couscous. Fresh herbs and a grating of lemon zest bring bright flavors to the plate.

So that is going to wrap this up for this special food chicken and butternut squash pasta recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!