Butternut Squash and Chicken Pasta

Golden and Delightful!

This is a delicious and hearty autumn entree. Butternut squash gives this pasta and chicken dish a new and unexpected twist.

Most people think of butternut squash as a side dish served with baked chicken or turkey, but it is the star in this entree. It has a slightly nutty flavor and the smooth and silky texture make this dinner a winner!!!

Butternut Squash and Chicken Pasta
by Mixed Salad Annie
Serves 4

1/2 bag of egg noodle pasta
1/4 cup toasted pine nuts, 1 tablespoon reserved for garnish
6 fresh sage leaves, minced and 2 whole sage leaves for garnish
1 shallot, finely chopped
2 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
2 cooked rotisserie chicken breasts, diced*
1 small/medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon sugar
3/4 cup chicken broth
1/8 teaspoon nutmeg
2 tablespoons fresh lemon juice
3 tablespoons fresh Italian parsley, minced 1 tablespoon reserved for garnish
1/3 cup grated Parmesan cheese, 1 tablespoon reserved for garnish
Salt and pepper to taste

Cook pasta according to package directions. Drain and keep warm.

Heat 1 tablespoon butter and 2 tablespoons oil in a large dutch oven or large saute pan. Add the butternut squash in a single layer and cook without moving for about 5 minutes. Add sugar and stir; cook 4 additional minutes. Add salt, pepper and broth. Cover and cook for 2-3 minutes longer or until tender. Remove from pan, making sure to get all the juices and squash from the bottom of the pan; set aside.

In the same now empty pan, over medium heat, add the remaining tablespoon butter and tablespoon of oil. Add shallot, sage and nutmeg; cook 1-2 minutes. Add chicken* and the butternut squash and stir to combine.

Remove pan from heat; add cooked pasta, 1/2 cup reserved cooking water, lemon juice, parsley, cheese, 3 tablespoons pine nuts and more salt and pepper to taste. Toss to combine, adding additional pasta water if necessary.

Place in a large serving platter and top with reserved tablespoon parsley, reserved pine nuts, reserved parmesan cheese and 2 whole sage leaves.

*If you would like to use raw boneless skinless chicken breast halves in place of the cooked breasts...
After sauteing shallots and sage leaves, add 1 lb. diced boneless skinless chicken breast halves; sauté 5 minutes or until done. Continue with the rest of the recipe.