Butternut Squash Pasta

20 min
4 servings
$2.83/serving

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing, your choice

Ingredients

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

Preparation

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.

Nutritional Information

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.

Tips

Swap milk for cream for a richer sauce.

Shop This Recipe

Sea Salt (Grinder)

Black Pepper (Grinder)

Herb & Garlic Dip Mix

Wok & Glass Lid

Multipurpose Steamer