halfbakedharvest4.9
Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta
Truly one of those all-in-one dinners that everyone at the table will love!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●baking sheet
- ●food processor
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 400° F.2. On a baking sheet, toss together the olive oil, butternut squash, garlic, shallot, sage, rosemary, salt, and pepper. Bake ⏱️ 20 minutes, until the squash is tender.3. Add the butternut squash, garlic, and shallot to a food processor. Puree until smooth. Add 1/3 cup cream/milk and 1/3 cup parmesan. Season with salt and pepper. Blend until creamy. 4. Meanwhile, drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.5. Set the pot over medium-high heat. Add the chicken, 2 tablespoons of Italian seasoning, salt, and pepper. Cook until golden brown, ⏱️ 5 minutes. Remove the chicken from the pot.6.To the same pot, add the butter and 1 tablespoon Italian seasoning. Cook until fragrant, ⏱️ 1 minute. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, ⏱️ 8 minutes. Stir in the butternut puree, 2/3 cup cream, 2/3 cup parmesan, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.7. Serve topped with parmesan and basil. EAT and ENJOY.
jar (8 ounce) oil-packed sun-dried tomatoes1Italian seasoning (see note)4 tablespoons
Nutrition Facts
calories
492 kcal
serving Size
1 serving
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