Best 3 Butternut Squash And Chicken Pasta Recipes

BUTTERNUT SQUASH AND CHICKEN PASTA

Steps:

• 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.

WHOLE GRAIN PASTA WITH GRILLED CHICKEN AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
• Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
• While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.

BUTTERNUT SQUASH AND CHICKEN PASTA

Steps:

• 1. Cook the pasta according to the 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 black pepper. Add the chicken to the pan; saute 4 minutes, turning to brown on all sides. Add the stock and bring to a boil. Cook for 2 minutes. Remove from the heat; stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, mascarpone, and 2 tablespoons parsley.
• 3. While the pasta is cooking begin preheating the oven to 450 degrees. While preheating, combine the butternut squash, shallots, garlic, and shiitake mushrooms. Drizzle the mixture with 1 tablespoon olive oil; toss.
• 4. Transfer the squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoons black pepper. Bake at 450 degrees for 20 minutes or until the vegetables are just tender.
• 5. Add the vegetable mixture to the pasta mixture. Cook 1 minute or until thoroughly heated. Sprinkle with chives and the remaining 1/4 teaspoon of salt and pepper.