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Butternut Squash and Chicken Pasta

Serves: 4

Everyone raves about butternut squash and I had never used it. Therefore I decide to make a hearty pasta dish full of flavours. I didn’t realize when I went to chop the squash it was very hard and I didn’t know how long it would take to cook the sauce. To get the squash soft to my liking it took the sauce about 50 minutes to simmer. Therefore you have to cook the pasta 20 minutes before it is ready.


2 tbsp olive oil

300 grams chicken cubed

1 medium onion julienned

2 bell peppers julienned

1 cup butternut squash cubed ½ inch

1 cup zucchini cubed ½ inch

1 cup shredded cabbage

1 ½ cups white wine

2 tbsp tomato paste

½ tsp dried rosemary

½ tsp dried thyme

½ tsp paprika

1 tsp salt

½ cup chopped tomatoes

4 cups dried pasta

3/4 cup grated parmesan cheese


  1. Heat oil in large skillet on high and sauté chicken until cooked. Scoop out and put to side

  2. Add onion and peppers and sauté for five minutes

  3. Add squash, zucchini and cabbage and combine well

  4. Stir in wine and cook for three minutes

  5. Stir in tomato paste and all spices

  6. Add chopped tomatoes and mix well

  7. Lower heat to simmer and cover skillet, stirring occasionally

  8. Cook until squash is cooked to your liking. Some like it harder and some like it softer.

  9. Make pasta per directions on package

  10. Stir in pasta with a little of the pasta water to make sauce a little creamier

  11. Add 90% of the parmesan cheese and mix pasta and veggies well

  12. Plate and sprinkle the rest of parmesan on each plate


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