Chicken and butternut squash pasta

Always end up with half a butternut squash left over at the end of the week, so added it to this pasta dish. Kids loved it.
Chicken and butternut squash pasta
Always end up with half a butternut squash left over at the end of the week, so added it to this pasta dish. Kids loved it.
Steps
- 1
Peel and deseed butternut squash and cut into cubes. Steam or boil for 20 mins
- 2
Cook pasta following pack instructions (around 14 mins)
- 3
Heat 1 tbsp olive oil, pan fry chicken breasts on medium heat for about 6-7 mins until edges are opaque. Flip over, and cook for a further 6-7 minutes or until cooked through. Rest for 5 minutes then shred.
- 4
Cook cheese sauce. Melt butter in a pan. Mix flour and milk, added to the pan, bring to the boil, add cheese and tarragon and simmer on low for 5 mins.
- 5
Cut courgette and aubergine into cubes and sauté with 1 tbsp olive oil and garlic for 5 mins or until soft.
- 6
Drain pasta then add all the other cooked ingredients and sauce into the pan, mix well and serve.
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