Chicken and butternut squash pasta

Name: Chicken and butternut squash pasta
Yield: Serves 4 servings
Cuisine: British
Ingredients: 350 g Chicken breast, shredded; 300 g Penne pasta; 1 Courgette cut into cubes; 1/2 Aubergine cut into cubes; 1/2 Butternut squash cut into cubes; 1 Clove garlic finely chopped; 2 tbsp olive oil; 500 ml milk; 50 g plain flour; 50 g butter; 100 g grated cheddar cheese; 1 tsp dried tarragon

Lee Pethers @cook_12318458

Malmesbury

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.

Lee Pethers @cook_12318458

Malmesbury

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.

Saved

Ingredients

Serves 4 servings

350 gChicken breast, shredded
300 gPenne pasta
1Courgette cut into cubes
1/2Aubergine cut into cubes
1/2Butternut squash cut into cubes
1 Clovegarlic finely chopped
2 tbspolive oil
Cheese sauce
500 mlmilk
50 gplain flour
50 gbutter
100 ggrated cheddar cheese
1 tspdried tarragon

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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.