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- Spanish Style Chicken Bake
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- Chicken with Ratatouille in a Pouch
- Chicken Fricassee with Mushroom and Carrots
- Asian Style Chicken
- Chicken Hotch Potch
- Oven Roasted Chicken with Fennel and Orange Slaw
- Chicken and Corn Soup with Green Peppercorns
- Chicken Supreme
- Penne Pasta with Creamy Chicken and Basil
- Pasta Chicken Provencal
- Chicken and Butternut Squash Pasta
- Pan Fried Chicken with Roasted Squash, Sweet Potatoes and Mixed Peppers
Chicken and Butternut Squash Pasta
View our range of poultry and poultry dishes available.
Portions: 4
Ingredients
- 115g White Onions (cut into 10mm dice)
- 150g Butternut Squash (cut into 20mm dice)
- 22g Olive Oil
- 1.5g Salt
- 2g Coarse Ground Peppercorns
- 11g Chopped Sage
- 7.5g Chopped Flat Leaf Parsley
- 30g Chicken Stock Paste
- 300g Semi Skimmed Milk
- 56g Double Cream
- 225g Water
- 15g Lemon Juice
- 7.5g Lemon Zest
- 540g Cooked Diced Chicken
- 60g Bechamel Sauce Thickener
- 64g Sour Cream
- 448g Cooked Fusilli Pasta
Method
- In the base of a heavy bottomed saucepan, place the olive oil. Add the diced white onions, diced butternut squash, salt, coarse ground peppercorns, chopped sage and lemon zest.
- Cook until the onions and squash start to soften. Add the cooked diced chicken and cook for a further 2–3 minutes.
- Add the semi skimmed milk, water and lemon juice. Cook until the vegetables are softened.
- To finish the dish: Add the chicken stock paste, double cream and sour cream.
- Add the diluted bechamel thickener and stir until a smooth sauce has been formed.
- Stir in the chopped flat leaf parsley.
- Warm the cooked fusilli pasta and either serve on the base of a warmed serving plate and then top with the chicken and butternut sauce or mix the pasta and sauce together until coated well.
- Place a spoonful of the roasted vegetables into the middle of a suitable serving dish and then place the chicken breast on top. The chicken can be sliced and presented if preferred.
- Drizzle with a little of the juices from the vegetables and the cooked chicken.