Ingredients
-
1/4
-
1
-
3
-
2
-
1
-
1
-
3 1/4
-
12
-
-
-
-
-
-
-
Directions
Butternut Squash and Chicken Pasta, 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 , 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!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
