Butternut Squash and Chicken Pasta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
8 ounces uncooked cavatappi pasta |
cooking spray |
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces |
1 teaspoon kosher salt, divided |
1 teaspoon black pepper, divided |
1 cup unsalted chicken stock (such as swanson), divided |
1/3 cup mascarpone cheese |
1/4 cup chopped fresh parsley, divided |
4 cups peeled (1-inch) cubed butternut squash |
1 1/2 cups (1-inch-thick) slices shallots |
3 garlic cloves, thinly sliced |
2 (3.5-ounce) packages shiitake mushroom caps, sliced |
1 tablespoon olive oil |
1 1/2 tablespoons chopped fresh chives |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Add stock to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
3. Preheat oven to 450°. Combine squash, shallots, garlic, and sliced shiitake mushrooms. Drizzle vegetable mixture with olive oil; toss. Transfer squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Bake at 450° for 20 minutes or until vegetables are just tender. Add vegetable mixture to pasta mixture; cook 1 minute or until thoroughly heated. Sprinkle with chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
|
|