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!
