Chicken & Butternut Pasta With Creamy Sage Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tasty and quick. Ingredients:
1 medium butternut squash, peeled, deseeded and cut into chunks |
2 tablespoons olive oil |
4 1/2 ounces cream cheese with garlic and herbs |
2 large chicken breasts, cut into bite sized chunks |
1 1/4 cups chicken broth |
1 onion, diced |
4 sprigs sage, leaves picked off and chopped |
7 ounces tagliatelle pasta noodles |
Directions:
1. Heat the oven to 400°F Toss the squash in 1 1/2 tsp oil and tip into a large roasting tin. Roast in the oven for 25 mins stirring half way through.
2. While the squash is cooking, heat the remaining oil in a large frying pan, throw in the onion and sauté for 5 mins until soft, add the chicken and cook for a further 5 mins until browned all over.
3. Pour in the broth and simmer until the chicken is cooked through and the broth has reduced.
4. While the chicken is cooking, cook the pasta according to the pack instructions then drain.
5. Add in the roasted squash to the chicken then the sage and cheese stir well. Add 2 spoonfuls of the sauce to the pasta and stir inches Divide the pasts between 4 plates and top with the chicken.
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