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    You are in: Home / Recipes / Butternut Squash and Chicken Pasta Recipe
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    Butternut Squash and Chicken Pasta

    Butternut Squash and Chicken Pasta. Photo by Irishgal523

    1/1 Photo of Butternut Squash and Chicken Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Texas Ladybug's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
    2. 2
      Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
    3. 3
      Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

    Ratings & Reviews:

    • on January 13, 2010

      55

      I thought this recipe was delicious! I followed the directions exactly with the only change being that I added in 2 tbsp cumin during the simmering process for some extra flavor and left the stove on medium high the entire time. I also let it simmer for about 20 mins instead of ten, which worked out perfectly. The sauce turned out at the perfect consistency and I poured it over whole wheat penne regatta and topped it with a dash of fresh parmesan. Quick tip to cut down prep time with squash - get a Vidalia chopper or similar accoutrement and microwave squash about 3 mins, peel, chop into large circles and use chopper to form small squares - only takes a few minutes! Thanks Texas Ladybug!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2013

      45

      My family, including my 18- month old loved this dish! I took the advice from pp and added a dash of cumin. Don't forget the finishing salt and pepper! Yum yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2010

      55

      I have cooked this several times now and it is always a hit. It does take 30 minutes if you follow the instructions, cutting the squash into small cubes. I have also used acorn or spaghetti squash and it works well with them as well. I do add fresh sage, rosemary and thyme, and cut back on the pasta using tiny shells (usu. reserved for soups and such) other than that - the recipe is is great staple winter meal, freezes and re-heats perfectly.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Butternut Squash and Chicken Pasta

    Serving Size: 1 (527 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 980.3
     
    Calories from Fat 334
    34%
    Total Fat 37.1 g
    57%
    Saturated Fat 8.5 g
    42%
    Cholesterol 145.2 mg
    48%
    Sodium 778.3 mg
    32%
    Total Carbohydrate 95.8 g
    31%
    Dietary Fiber 7.8 g
    31%
    Sugars 8.7 g
    34%
    Protein 65.2 g
    130%

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