Rating: 5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Mary Drennen
Recipe by Cooking Light January 2013

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Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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.

  • 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.

Nutrition Facts

416 calories; fat 16.2g; saturated fat 7.1g; sodium 354mg.
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