Butternut Squash Pasta
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing, your choice
2 cups uncooked penne pasta
4 cups hot water
2 1⁄2 cups frozen peeled and diced butternut squash
2 tsp oil
1 lb (450 g) boneless, skinless chicken breasts
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1⁄3 cup milk, your choice
1 tbsp butter
1 1⁄2 tspHerb & Garlic Dip Mix
1⁄4 cup grated Parmesan cheese
Toppings (optional): chopped fresh basil or sliced green onions
- In Multipurpose Steamer, combine pasta and hot water. Top with tray; place squash on tray. Cover; microwave on high 12 min until pasta and squash are tender.
- Meanwhile, thinly slice chicken; season with salt and pepper. In Wok, heat oil over medium-high heat. Add chicken; stir-fry until golden-brown and cooked through, about 5 min. Remove from heat.
- Once pasta and squash are cooked, using a spoon, place squash in blender. Drain pasta; set aside. Add milk, butter and dip mix to blender; purée. Mixture will be thick.
- Add drained pasta, sauce, and cheese to wok; toss to coat. Taste and season with more salt and pepper, if desired. Spoon into bowls and add toppings, if desired.
Per serving: Calories 450, Fat 13 g (Saturated 4 g, Trans 0.2 g), Cholesterol 95 mg, Sodium 200 mg, Carbohydrate 48 g (Fibre 3 g, Sugars 4 g), Protein 35 g.
Swap milk for cream for a richer sauce.