Friday, November 18, 2005
Pasta with Roasted Squash and Rosemary Chicken
This recipe is adapted from Cooking Light. It pairs roasted butternut squash with succulent rosemary-infused chicken, and throws in a kick of sweet shallots. Even your most assured squash-hater will be going back for seconds! This light dish can also be served without the chicken. Serves 4.
Ingredients:
3 cups butternut squash, peeled and cut into 1-inch cubes
1 T. dark brown sugar
1-1/2 T. olive oil, divided
1 t. salt
1/2 t. black pepper
8 shallots, peeled and halved lengthwise
1 T. fresh sage, chopped
4 oz. uncooked pappardelle or fettuccine
2 large boneless, skinless chicken breasts
2 sprigs fresh rosemary
1/4 c. (1 oz.) grated fresh Parmesan cheese
Step-by-step:
1. Preheat oven to 475 degrees.
2. Combine the squash, sugar, 1 T. oil, salt, pepper, and shallots in a bowl; toss well. Scatter in a jelly roll pan and bake for 20 minutes, until tender, stirring occasionally. Stir in sage.
3. While the squash bakes, cook pasta according to package directions, omitting salt and fat.
4. Meanwhile, cut several slits in each chicken breast and stuff with small sprigs of rosemary. Pan cook until done. Place on cutting board and remove rosemary sprigs. Discard rosemary. Cut chicken into strips. Reserve any excess pan juices.
5. When squash, pasta, and chicken are all cooked, place pasta in a bowl and toss with remaining 1/2 T. oil. If there were excess pan juices from the chicken, stir them in. Gently stir in squash mixture. Serve with chicken slices on top, and a sprinkling of grated Parmesan.
Serving Tip: For an extra pretty presentation, instead of grating the Parmesan, use a vegetable peeler to shave large ribbons of the cheese on top of each serving.
Ingredients:
3 cups butternut squash, peeled and cut into 1-inch cubes
1 T. dark brown sugar
1-1/2 T. olive oil, divided
1 t. salt
1/2 t. black pepper
8 shallots, peeled and halved lengthwise
1 T. fresh sage, chopped
4 oz. uncooked pappardelle or fettuccine
2 large boneless, skinless chicken breasts
2 sprigs fresh rosemary
1/4 c. (1 oz.) grated fresh Parmesan cheese
Step-by-step:
1. Preheat oven to 475 degrees.
2. Combine the squash, sugar, 1 T. oil, salt, pepper, and shallots in a bowl; toss well. Scatter in a jelly roll pan and bake for 20 minutes, until tender, stirring occasionally. Stir in sage.
3. While the squash bakes, cook pasta according to package directions, omitting salt and fat.
4. Meanwhile, cut several slits in each chicken breast and stuff with small sprigs of rosemary. Pan cook until done. Place on cutting board and remove rosemary sprigs. Discard rosemary. Cut chicken into strips. Reserve any excess pan juices.
5. When squash, pasta, and chicken are all cooked, place pasta in a bowl and toss with remaining 1/2 T. oil. If there were excess pan juices from the chicken, stir them in. Gently stir in squash mixture. Serve with chicken slices on top, and a sprinkling of grated Parmesan.
Serving Tip: For an extra pretty presentation, instead of grating the Parmesan, use a vegetable peeler to shave large ribbons of the cheese on top of each serving.
Labels: main courses
