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Butternut and Chicken Pasta |
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Butternut and other Squash are at their most plentiful in Autumn and, unless you have a lot of cool storage, need to be used within a month or two. (See here for tips on storage of vegetables.) This dish builds on the sweet smoothness of butternut squash to make a voluptuous and tasty dish that can be served with pasta or with potatoes and other vegetables. Small portions can also be set into upturned moulds and served as a starter. If you do not have butternut, other firm types of squash can be used, or, indeed, we have also made this recipe with golden courgettes but this does not produce the same texture which is the signature of this dish. |
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Ingredients for 4 to 5 generous servings:
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Method:
Prepare all the ingredients. De-skinning the fresh tomatoes is most easily accomplished by drowning them in almost boiling water and waiting a few minutes for the skins to split and/or loosen from the flesh. Heat the oil in a large frying or saute pan and when hot add the onion, garlic, bacon and chicken. Fry until the onion is soft and the chicken has lost all its raw colour. Reduce the heat and add the squash, fry gently for 2 to 3 minutes. Add the chopped tomato, chilli (if used) and wine (if also using fresh tomato, keep this to one side and add later.) Stir and cook for 3 - 5 minutes until the butternut is soft. Season to taste with salt and pepper, add the herbs. At this point add the fresh tomatoes if used. Stir thoroughly, cover and cook until the chicken is tender. If looking for a mild heat, remove the whole chilli before serving. |
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Updated 24/09/2009 |