November Seasonal Recipe 2014

Butternut Squash Tomato Sauce with Garlic Toasted Onion Fettuccine  Serves 4

Ingredients:

1/2 - medium butternut squash

3/4 lb - chicken breast

1 pint - grape tomatoes

1 8 oz package - Viviana Garlic Toasted Onion Fettuccine

1 Tbsp - Barrel-Aged Balsamic Vinegar

3 - garlic cloves

As needed - vegetable oil

To taste - salt and black pepper

Directions:

1. Cut the top and bottom off of the butternut squash. Remove the skin and seeds from one half, and cut the squash into 1/2" cubes. 

2. Heat a large pot on stove over medium-high heat. Once hot, add enough vegetable oil to keep the squash from sticking. Add the butternut squash and cook until tender. Season to taste with salt and black pepper and set to the side.

3. Bring a large pot of water to a boil.

4. Heat a large frying pan on the stove over medium-high heat. Chop the chicken into 1/2" pieces. Add enough vegetable oil to the pan to keep the chicken from sticking and then add the chicken. Quickly brown on both sides and then add the grape tomatoes. Cook for 2-3 minutes and add the Barrel-Aged Balsamic Vinegar.

5. Add the Viviana Garlic Toasted Onion Fettuccine to the boiling water and cook until al dente.  Drain using a colander and rinse thoroughly with warm water. 

5. Cook until the chicken reaches and internal temperature of 165ºF. Using a spatula, pop the omatoes to create a sauce. Add the cooked squash, pasta, and cook until warm.

6. Season to taste with salt and black pepper and enjoy!