Butternut Squash and Chicken Pasta
You can never have too many main course recipes, so give Butternut Squash and Chicken Pastan Head to the store and pick up pepper, parsley, shiitake mushroom caps, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a Dutch oven over medium-high heat; coat with cooking spray.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add chicken to pan; saut 4 minutes, turning to brown on all sides.
Add stock to pan; bring to a boil. Cook 2 minutes.
Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
Combine squash, shallots, garlic, and sliced shiitake mushrooms.
Drizzle vegetable mixture with olive oil; toss.
Transfer squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Bake at 450 for 20 minutes or until vegetables are just tender.
Add vegetable mixture to pasta mixture; cook 1 minute or until thoroughly heated.
Sprinkle with chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.