Winter Chicken Pasta with Sun-Dried Tomato and Squash Sauce

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