Recipe of Perfect Chicken and butternut squash pasta
Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Homemade Chicken and butternut squash pasta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken and butternut squash pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and butternut squash pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and butternut squash pasta is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Chicken and butternut squash pasta using 13 ingredients and 6 steps. Here is how you cook that.
Always end up with half a butternut squash left over at the end of the week, so added it to this pasta dish. Kids loved it.
Ingredients and spices that need to be Prepare to make Chicken and butternut squash pasta:
- 350 g Chicken breast, shredded
- 300 g Penne pasta
- 1 Courgette cut into cubes
- 1/2 Aubergine cut into cubes
- 1/2 Butternut squash cut into cubes
- 1 Clove garlic finely chopped
- 2 tbsp olive oil
- Cheese sauce
- 500 ml milk
- 50 g plain flour
- 50 g butter
- 100 g grated cheddar cheese
- 1 tsp dried tarragon
Instructions to make Chicken and butternut squash pasta
- Peel and deseed butternut squash and cut into cubes. Steam or boil for 20 mins
- Cook pasta following pack instructions (around 14 mins)
- Heat 1 tbsp olive oil, pan fry chicken breasts on medium heat for about 6-7 mins until edges are opaque. Flip over, and cook for a further 6-7 minutes or until cooked through. Rest for 5 minutes then shred.
- Cook cheese sauce. Melt butter in a pan. Mix flour and milk, added to the pan, bring to the boil, add cheese and tarragon and simmer on low for 5 mins.
- Cut courgette and aubergine into cubes and sauté with 1 tbsp olive oil and garlic for 5 mins or until soft.
- Drain pasta then add all the other cooked ingredients and sauce into the pan, mix well and serve.
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