This was FANTASTIC. I altered it just a bit and I believe it made the recipe even better. I began by roasting the veggies first, followed the instructions but left them to roast a little longer. Just make sure the squash isn't cubed too big or it takes too long. Once that was half way along, I did the chicken. I coated the chicken in about 3 TBSP of flour -- I knew by looking at the recipe the sauce needed thickening. This worked perfectly. Once the chicken was a little golden I added a slosh of white wine. I was drinking some Sauvignon blanc so that's what went in, probably about 1/3 cup is what i put. This helped deglaze the pan and add flavor. Then I added the chicken stock, about half a cup, maybe a but more. Brought this to a simmer and it thickened up lightly and nicely. I also added a little thyme. Lastly I added the mascarpone. Perfect. Once the vegetables were done and the pasta cooked, I tossed it all together. A little parmesano reggiano....Was so so so delicious!
Butternut Squash and Chicken Pasta
Comments and Reviews 1-3 of 3
Tumbles Posted: 01/05/13
phoebe1214 Posted: 01/14/13
Very good. I followed the recipe exactly except I didn't have chives. I think the chives would have really added something. This is a sub-recipe of the creamy chicken pasta which appeared in the same issue of cooking light, and as good as this recipe was, the creamy chicken pasta is even better. I will make this again soon. Oh, and the sauce was not too thin without adding flour like other had mentioned. The starch from the squash and the pasta along with the mascarpone make it a nice consistency all by itself.
Boonay Posted: 01/07/13
Yummy!!! I felt like I was eating in a great restaurant, couldn't believe how delicious this was. Thanks to Tumbles for the tips she/ he offered. I thought the same thing, like the sauce was going to be too thin. I floured the chicken before I sautéed it too, was perfect. I did some Chardonnay also, added nice flavor and gave it more depth I thought. I would also suggest slicing the shallots and garlic on the thick side. I think I did mine too thin and they were almost burned. I didn't do chives at the end, I did chopped fresh parsley and some Italian grana padano (like Parmesan but better). Going to make this for company next weekend. :) Add: don't know why the stock on the ingredient list says to divide it. After the chicken sautéed, I added the wine, then the stock, not sure how much, maybe half a cup to three quarters? Don't have to be exact, just look at it and taste it.