Prep 10 mins
Cook 20 mins
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.
- 59.14 ml extra virgin olive oil
- 1 large onion, chopped
- 3 large garlic cloves, finely chopped
- 907.18 g chicken breasts, cut into 1 inch peices
- 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 4.92 ml fresh rosemary
- 768.91 ml chicken broth
- 340.19 g pasta
- 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.
- 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.
- 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.
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!
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!
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.