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Autumn's Delight Butternut Squash Pasta with Herbaceous Chicken and Pancetta

Name: Autumn's Delight Butternut Squash Pasta with Herbaceous Chicken and Pancetta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; Pepper to taste; ½ cup pancetta, diced; ⅓ cup heavy cream; Salt to taste; ¼ cup fresh parsley, chopped; 10 ounces of Barilla Classic Blue Box linguine pasta; 2 cups of fresh butternut squash, cubed; ⅓ cup freshly grated parmesan cheese; 1 pound boneless, skinless chicken breasts; 1 tablespoon fresh rosemary, finely chopped

Embrace the spirit of fall with this delicious homemade pasta dish! Tender linguine, tossed in a creamy sauce crafted from fresh butternut squash, gets layered with flavorful herbed chicken and crispy pancetta. It's a feast of flavors that will warm up your dinner table.





35 min

TOTAL TIME

720

CALORIES

$3.17

PER SERVING

Autumn's Delight Butternut Squash Pasta with Herbaceous Chicken and Pancetta

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Ingredients

11 INGREDIENTS

4 SERVINGS

1 tbsp olive oil

pepper

to taste

1/2 cup diced pancetta

1/3 cup heavy cream

salt

to taste

1/4 cup fresh parsley

chopped

10 oz linguine pasta

2 cups fresh butternut squash

cubed

1/3 cup parmesan cheese

freshly grated

1 lb boneless skinless chicken breasts

1 tbsp fresh rosemary

finely chopped

Directions

9 STEPS

15 min

PREP TIME

20 min

COOK TIME

35 min

TOTAL TIME

Bring a pot of salted water to a rolling boil and cook the linguine pasta according to package instructions until al dente. Once cooked, drain the pasta and keep it aside.

While the pasta is cooking, season your chicken breasts with the fresh rosemary, olive oil, and a sprinkle of salt and pepper. Sear the chicken breasts in a pan over medium heat until they're fully cooked, then slice them and set aside.

Using the same pan, cook the diced pancetta until it's crispy. Remove the pancetta but keep the pan with its drippings.

In the same pan, add the cubed butternut squash to the pancetta drippings and cook on medium heat until the squash softens.

With a potato masher or a fork, smash the cooked squash until it forms a chunky puree.

Stir in the heavy cream and freshly grated parmesan cheese to the squash puree and season with salt and pepper, stirring until it forms a thick sauce.

Add the cooked linguine to the sauce, toss to coat evenly.

Top the pasta with the sliced herbed chicken and crispy pancetta, sprinkle with fresh parsley before serving.

Serve this delightful dish hot and enjoy.