• Liz Talley - Urban Graze

Creamy Chicken and Winter Squash Pasta

This dish is lusciously creamy and filling on a chilly night. Use leftover cooked winter squash and this meal is ready in a snap! Serves 4

½ lb. bow tie pasta

1 c. cooked (very soft) winter squash, warm

1¼ c. milk (+ more if needed), room temp/warm

1 Tbsp. soft butter

¼ tsp. cinnamon

⅛ tsp. cloves

½ c. dried cranberries, loosely packed

¼ c. toasted pecan halves

1 c. cooked chicken, chopped/torn

1 c. spinach (or chard, beet or other greens), ribbon or rough-cut and tightly packed

Cook and drain pasta according to package directions.

Meanwhile, puree squash, milk, butter and spices in a blender or food processor until smooth.

Transfer to a large pot, and bring to a very low simmer on the stove.

Blend in cranberries, pecans, chicken and spinach. Continue cooking on low for about a minute, until warmed through and spinach has wilted a bit. Gently stir in pasta, add a splash more milk if needed to bring to your desired consistency, and serve.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©


Recent Posts

See All

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now