Monday, April 18, 2011

Pasta with butternut and chicken



This recipe created itself totally accidentally. Here's how...

On a certain day, I took 2 whole butternut squash, halved and de-seeded them, and filled them with creamed spinach, before wrapping them in foil and baking them in an oven for 1½ hours at 180º Celsius. We never got around to eating them, so the next day...

I took the butternut, cut it into chunks (with or without the skin, your choice) and placed it in a buttered over-proof dish. I topped it with 250g cooked penne rigate and sprinkled it with grated Parmesan cheese. Then I took a ready-roast chicken, tore it into chunks and put in pieces in and around the butternut pasta. Then I covered the dish with foil and baked it in the oven for 30 minutes at 180º Celsius to warm it through.

Delicious with crusty bread, garlic bread or a salad.


5 comments:

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simon said...

Shadow- thanks for visiting my blog! just got back form the desert which I will blog about soon! :o)

D.M. SOLIS said...

Wow! Your "Wass4Dinner" takes the cake. You have a great sense of foods that work. I had a butternut risotto once that was really "ta die for" and I can just taste how the squash would go with pasta. Mine came with grilled salmon, chicken is a very fine alternative that won't overpower the squash. Great job. Looking forward to more.

Diane

simon said...

more receipes please ( but only if you get time!)

rosaria said...

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