Butternut Squash and Chicken Pasta

Butternut Squash Chicken Tomato Pasta

 
 

Prep time: 45 Min

Total time: 45 Min

Source:  TinksKitchen.com

 

Ingredients

 

• 1 lb. chicken breast, cut into cubes
• 1 cup butternut squash puree *
• 5 cloves garlic
• 1 shallot
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese
• 3 oz sun dried tomatoes
• 8 oz shelbows
• 2 tbsp fresh sage
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh basil
• 1 tbsp oregano
• 2 tsp smoked paprika
• Olive oil
• Salt, pepper

 

Instructions

 

1. Peel and cut a butternut squash, remove the seeds, drizzle with olive oil and place cut side down on a parchment lined baking sheet at 350 for 45 minutes for a large squash and 30 minutes for a smaller one.
2. Add the onion and garlic so it cooks beforehand as well. Remove from the oven, flip to cut side up and cool to touch. Scoop out the flesh and set aside. (Can be done ahead of time).
3. Add the squash puree to a blender along with the heavy cream, parmesan, and heavy cream, onion and garlic. Set aside.
4. In a 10" skillet, add drizzles of olive oil, and bring to medium heat. Add the chicken, sprinkle with salt and begin sautéing until you see a nice golden crust forming, then add the oregano and basil, and 2 tbsp of the oil from the sun dried tomatoes. Stir to coat, then turn the heat to low to keep warm, while you finish the sauce.
5. Bring a pot of water for the pasta to boil, add 1 tbsp of salt, then the pasta. Cook according to package directions, then drain when finished.
6. Back to the blender, check the blend for salt, and if needed, add additional water from the pasta to thin. Place the puree into the saucepan you used for the pasta and bring to a small simmer - then add the pasta back into the sauce, along with the chopped sun dried tomatoes. Simmer for 3-5 minutes to blend the flavors and allow the sauce to properly coat the pasta.

 

 

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Notes:

Sep 27, 2023

 

I thoroughly botched this recipe - it was still delicious and someone who shall not be named, had more than 1 helping. Originally made by Half Baked Harvest, I don't care for the way she cooks pasta in one pot - it never works out for me (her orzo dishes…same) - so I do it my way. Because it is my way or the highway when it comes to Butternut Squash Pasta. I am having a little trouble with the Crohn's, so no green veggies for me at this meal

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey