This recipe for butternut squash pasta using linguine pasta in a creamy butternut squash sauce, topped with chicken, bacon and herbs. An easy and delicious dinner that's perfect for fall!
Course: Main Course
Cuisine Type: Italian
Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 servings Calories 598 kcal
Ingredients 10 ounces dry Barilla Classic Blue Box linguine pasta 1 pound of cooked chicken breasts (grilled, roasted, rotisserie, etc), sliced 1/2 cup cooked crumbled bacon 1 1/2 cups butternut squash puree (fresh frozen or canned).
1/4 cup heavy cream 1/3 cup freshly grated parmesan cheese salt and pepper to taste 1/4 cup chopped parsley
Instructions Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente. Drain the pasta, reserving 1/4 cup of the cooking liquid, and return it to its cooking pot.
Place the pot over medium heat and add the butternut squash puree, heavy cream, parmesan cheese. Stir to coat the pasta evenly; season to taste with salt and pepper.
Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken. If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
Arrange the chicken and bacon over the top of the pasta and sprinkle with parsley. Serve immediately.
Notes: To make fresh butternut squash puree, steam 2 cups cubed peeled squash until tender then puree in a food processor with 2 tablespoons water. Season with salt to taste.
Nutrition Facts Butternut Squash Pasta with Chicken Amount Per Serving Calories 598 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 7g 35% Cholesterol 45mg 15% Sodium 422mg 18% Total Carbohydrates 58g 19% Dietary Fiber 4g 16% Sugars 2g Protein 48g 96% * Percent Daily Values are based on a 2000 calorie diet.
ENJOY!!
bon appetit
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