squash chicken and pasta
(7 ratings)
(7 ratings)
yield
6 serving(s)
Ingredients For squash chicken and pasta
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1 lbchicken breasts
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1/4 cparmesan cheese, grated
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1 tsplemon juice
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2 tspitalian seasoning
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1 cchicken stock
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2 cheavy cream
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1 1/4 cbutternut squash
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2 Tbspall purpose flour
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1 tspgarlic, minced
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8 ozportebello mushrooms, sliced
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1 1/2 cchopped onion
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3 Tbspbutter
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3/4 tsppepper
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3/4 tspsalt
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1 lblinguini
How To Make squash chicken and pasta
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1Season chicken with ½ teaspoon salt and ½ teaspoon pepper and cut into 1 inch chunks. In a large skillet, melt 1 tablespoon butter and cook chicken for 5 minutes, stirring occasionally. Remove chicken from pan and set aside.
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2Add remaining 2 tablespoons butter to the pan and melt over medium heat. Add onion, mushrooms and garlic and cook for approximately 3 minutes or until veggies begin to soften.
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3Cook and mash butternut squash. Add flour and cook, stirring often for 4 minutes. This is important to cook the flour so that the flour taste won't linger. Add squash, cream and stock, italian seasoning, lemon juice and remaining ¼ teaspoon salt and pepper; continue cooking for 6 minutes.
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4Remove pan from heat and stir in cheese. Serve over hot linguini.
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