Butternut Squash and Chicken Pasta

recipe
For a tasty twist, toss butternut squash into creamy chicken pasta. Butternut Squash and Chicken Pasta are a winning combo any way you toss it.

Yield:

Serves 6 (serving size: about 1 1/2 cups)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 416
Fat 16.2 g
Satfat 7.1 g
Sodium 354 mg

Ingredients

8 ounces uncooked cavatappi pasta
Cooking spray
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup unsalted chicken stock (such as Swanson), divided
1/3 cup mascarpone cheese
1/4 cup chopped fresh parsley, divided
4 cups peeled (1-inch) cubed butternut squash
1 1/2 cups (1-inch-thick) slices shallots
3 garlic cloves, thinly sliced
2 (3.5-ounce) packages shiitake mushroom caps, sliced
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh chives

Preparation

1. Cook pasta according to 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 pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Add stock to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.

3. Preheat oven to 450°. Combine squash, shallots, garlic, and sliced shiitake mushrooms. Drizzle vegetable mixture with olive oil; toss. Transfer squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Bake at 450° for 20 minutes or until vegetables are just tender. Add vegetable mixture to pasta mixture; cook 1 minute or until thoroughly heated. Sprinkle with chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Mary Drennen,

Cooking Light

January 2013
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