squash chicken and pasta
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1 pound chicken breasts
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoons butter
- 1 1/2 cups chopped onion
- 8 ounces portebello mushrooms, sliced
- 1 teaspoon garlic, minced
- 2 tablespoons all purpose flour
- 1 1/4 cups butternut squash
- 2 cups heavy cream
- 1 cup chicken stock
- 2 teaspoons italian seasoning
- 1 teaspoon lemon juice
- 1/4 cup parmesan cheese, grated
- 1 pound linguini
How To Make squash chicken and pasta
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Step 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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Step 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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Step 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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Step 4Remove pan from heat and stir in cheese. Serve over hot linguini.
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