Chicken Roasted Butternut Squash And Kale Pasta Food

PANCETTA AND BUTTERNUT SQUASH PASTA

Steps:

• Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
• Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
• Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
• Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.

CHICKEN, ROASTED BUTTERNUT SQUASH AND KALE PASTA

Steps:

• Preheat oven to 450 degrees F.
• Toss squash cubes with olive oil, salt and Herbes de Provence. Place on a baking sheet and roast, uncovered until tender, about 35-40 minutes. Meanwhile cook pasta according to package directions; reserve some pasta water, then drain and set aside.
• Arrange bacon in a large skillet placed over medium-high heat. Cook until crispy on both sides. Remove from skillet and drain on a paper towel. Slice bacon and set aside.
• Pour off excess bacon fat, but do not wipe out skillet. Add onions and garlic and cook until soft and translucent, about 2 to 3 minutes. Add chicken broth and kale. Cook until kale begins to wilt, about 2 to 3 minutes more, scraping off the bottom of the skillet. Stir in chicken, roasted squash, thinning with reserved pasta water if necessary.
• Serve the chicken mixture over the pasta and top with chopped bacon, pine nuts and Parmesan cheese.

ROASTED KALE AND BUTTERNUT SQUASH PASTA

Steps:

• Prepare the oven and pasta water: Arrange the oven racks to the top and bottom third of the oven. Preheat it to 350°F. Fill a large pot with water. Salt it generously and set it over high heat. It will be used to boil the pasta.

BUTTERNUT SQUASH AND CHICKEN PASTA

Steps:

• Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
• Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees. Use a vegetable peeler to peel sqash, halve it lengthwise and scoop out seeds. Dice into 1-inch pieces, toss with about 1 tablespoon olive oil and generously season with salt and pepper. Place on baking sheet in even layer with space between them. Roast, stirring once or twice, until golden brown and tender, about 30 minutes.
• Meanwhile, bring large pot of salted water to a boil. Drop kale into boiling water and cook for 45 seconds. Use tongs or a slotted spoon to transfer to ice water. Bring water back to a boil, adding more if necessary so there is enough to cook pasta.
• Drain kale well and wrap in a paper towels and squeeze thoroughly to remove excess moisture. Roughly chop leaves. When water returns to a boil, add pasta and cook according to package directions.
• In a food processor or blender, pulse together kale, nuts, garlic, salt and lemon zest until smooth and salt has dissolved. With motor running, slowly drizzle in remaining oil until fully incorporated. Add more salt and lemon juice, if necessary.
• Drain pasta and reserve a little cooking water. Toss pasta with kale pesto and some pasta cooking water. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

CHICKEN AND KALE PASTA

Steps:

• cook penne.
• heat oil over medium high heat and saute chicken until cooked through.
• remove chicken from pan and dice into bite sized pieces.
• return chicken to pan and add kale and garlic.
• once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.

BUTTERNUT SQUASH AND BABY KALE PASTA

Steps:

• Prehear oven to 350 degrees.
• Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
• Meanwhile, cook pasta according to package directions, and toast pine nuts.
• In large pan, sauté onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
• Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.