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
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