Chicken And Butternut Squash Recipe With Parmesan Sauce
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.
Provided by Texas Ladybug
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
CHICKEN WITH BUTTERNUT SQUASH
I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! NOTE: Thx Sugasnaps. REwrote the directions to make them more clear!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large nonstick frying pan using medium high heat .
- Add chicken and brown on both sides. Remove and keep warm.
- Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
- Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
- Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
- If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
- Serve over pasta preferably, whole grain or brown rice.
- Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.
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