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with butternut squash and walnut pasta Chefs Anne and David Gingrass Makes four servings Ingredients -for the chicken breasts 4 ea. Boneless fresh chicken breasts (with first wing bone on if available), about 6 oz. each 1/2 bunch Italian parsley leaves 1 Tbl. Olive oil -for the pasta 3 cups Penne pasta, uncooked volume 1/4 cup Virgin olive oil 1/2 ea. Small butternut squash (about 1 lb. skin and seeds removed) cubed 1/2" 1/4 cup Chopped walnuts 2 Tbls. Unsalted butter 1 Tbl. Chopped Italian parsley 1/4 cup Grated parmesan cheese (about 1-1/2 oz.) pinch Grated nutmeg to taste Salt and pepper Preparation -for the chicken breasts Divide the parsley leaves between the four chicken breasts and slide them between the skin and meat of each breast. Place a suitable saute pan over medium high heat and add the olive oil. Season the chicken liberally with salt and pepper and place them, skin side down, in to the pan. Cook the chicken until the skin becomes brown and crispy, about six minutes, then turn over and continue to cook another five minutes. Remove from the pan and reserve in a warm place until the pasta is ready. -for the pasta In a pot of boiling salted water, cook the pasta until it softens but retains a slightly firm center. Remove it from the water to a bowl, add 1 Tbl. of the olive oil and toss well. Reserve. Heat a saute pan over medium heart then add the remaining olive oil and butternut squash. Cook slowly until the squash becomes soft then add the butter, walnuts and parsley and cook until the butter melts. Add the cooked pasta, the parmesan cheese and a small pinch of nutmeg and toss well to coat the pasta and squash with cheese. Season to taste with salt and pepper. Spoon the pasta into the centers of four warm plates. Slice each chicken breast into four or five pieces and arrange around the pasta. |
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