squash and sun-dried tomato pasta

Ingredients

• 1 tbsp. extra virgin olive oil
• 2 c. cubed butternut squash
• 6-10 ct. cloves garlic
• 1 ct. shallot, quartered
• 2 tbsp. chopped fresh sage
• 1 tbsp. chopped fresh rosemary
• kosher salt and black pepper
• 1 c. heavy cream
• 1 c. grated parmesan cheese
• 1 jar (8 ounce) oil-packed sun-dried tomatoes
• 1 lb. boneless skinless chicken breasts, cubed
• 4 tbsp. italian seasoning (see note)
• chili flakes
• 2 tbsp. salted butter
• 1 lb. short cut pasta

italian seasoning

• 2 tbsp. dried basil
• 2 tbsp. dried oregano
• 2 tsp. dried thyme
• 2 tsp. paprika
• 2 tsp. chili flakes
• 1 tsp. dried rosemary
• 1 tsp. dried sage

Directions

sauce

• on a baking sheet, toss together:
  • 1 tbsp. extra virgin olive oil
  • 2 c. cubed butternut squash
  • 6-10 ct. cloves garlic
  • 1 ct. shallot, quartered
  • 2 tbsp. chopped fresh sage
  • 1 tbsp. chopped fresh rosemary
  • kosher salt and black pepper
• bake 20 minutes, until the squash is tender.
• add the squash to a food processor.
• puree until smooth.
• add 1/3 c. cream and 1/3 c. parmesan, and salt and pepper.
• blend until creamy.

chicken

• drain 3 tbsp. of oil from the sun-dried tomato jar into a large pot or skillet with sides.
• chop the sun-dried tomatoes and set aside.
• set the pot over medium-high heat.
• add 1 lb. cubed chicken, 2 tbsp. of italian seasoning, salt, and pepper.
• cook until golden brown, 5 minutes.
• remove the chicken from the pot.

pasta

• to the same pot, add 2 tbsp. butter and 1 tbsp. italian seasoning.
• cook until fragrant, 1 minute.
• add 3 1/2 c. water.
• bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes.

combine

• stir in the butternut puree, 2/3 c. cream, 2/3 c. parmesan, and 8 oz. chopped sun-dried tomatoes.
• slide in the chicken and any juices left on the plate.
• serve topped with parmesan and basil.