Winter Chicken Pasta with Sun-Dried Tomato and Squash Sauce
A savoury winter dish with sun-dried tomatoes, fried sage and roasted butternut squash sauce.
Main Course
Ingredients per serving
Prepare the Butternut Squash Sauce
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Kosher salt and black pepper to taste
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Extra virgin olive oil, as needed
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Butternut squash, peeled, medium dice 910.0 g
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White wine, dry 250.0 ml
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Rosemary, fresh, minced 1.5 g
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Knorr® Professional Culinary Cream Base 1 x 11.1 kg 2.0 liter, prepared
Prepare the Dish
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Nutmeg, grated, as needed
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Sage leaves, fried 20.0 each
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Penne pasta 900.0 g
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Butternut Squash Sauce 2.0 liter, prepared
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Chicken, roasted, pulled 1.25 kg
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Sun-dried tomatoes, julienned 125.0 g
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Parmesan cheese, grated 285.0 g
Preparation
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Prepare the Butternut Squash Sauce
- Toss together the butternut squash, rosemary, olive oil, salt and pepper in a large bowl. Place on a sheet tray and roast for 15-20 minutes at 190°C or until all pieces have softened.
- Transfer the cooked squash to a blender and purée together with the white wine.
- Combine the butternut squash purée and prepared Knorr® Culinary Cream Base in a pot over medium heat, whisking constantly, until the sauce comes to a simmer.
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Prepare the Dish
- Cook the penne.
- Combine cooked pasta, prepared Butternut Squash Sauce, pulled chicken, and sun-dried tomatoes. Cook over medium heat until all ingredients are warmed through.
- Lightly grate nutmeg over the pasta, and top with parmesan cheese, and fried sage leaves.
