Butternut Squash & Chicken Cavatappi

Name: Butternut Squash & Chicken Cavatappi with Kale, Toasted Panko & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Butter; 1 unit Shallot; 1 clove Garlic; 4 oz Kale; 6 oz Pasta; 1/4 cup Breadcrumbs; 4 oz Cream Sauce Base; 1 Egg; 1 1/2 tbsp Sour Cream; 3 tbsp Parmesan Cheese; 3 tsp Cooking Oil; 3 tbsp Butter; Salt; Black Pepper; 10 oz Chicken Breast

with Kale, Toasted Panko & Parmesan

By Recipe0 System

Dreaming about a piping-hot, creamy, soul-warming pasta dish? Well, that dream is now a reality. This delicious dish stars curly cavatappi, tender kale, and caramelized cubes of roasted butternut squash tossed in a rich and savory cream sauce. It’s topped off with crisp, buttery panko topping for a dish that’s guaranteed to satisfy all your carby cravings. (We’re all about making dreams come true.)

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Butter
1 unit Shallot
1 clove Garlic
4 oz Kale
6 oz Pasta
1/4 cup Breadcrumbs
4 oz Cream Sauce Base
1 Egg
1 1/2 tbsp Sour Cream
3 tbsp Parmesan Cheese
3 tsp Cooking Oil
3 tbsp Butter
Salt
Black Pepper
10 oz Chicken Breast

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Cut butternut squash into bite-size pieces if necessary. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bitesize pieces.
2

Toss butternut squash on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add panko, salt, and pepper. Toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Turn off heat; wipe out pan.
3

Once water is boiling, add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken or sausage and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wash out pan.
4

Heat a drizzle of oil in pan used for panko over medium-high heat. Add shallot and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes.

Stir in garlic and cook until fragrant, 30 seconds.

Reduce heat under pan to medium. Stir in kale and a splash of water; cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.

Use pan used for chicken or sausage here.
5

Add cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings) to pan with kale. Cook, stirring, until thickened, 2-3 minutes.

Remove pan from heat; stir in sour cream, Parmesan, and 2 TBSP butter (3 TBSP for 4) until melted and combined. Season with salt and pepper.
6

Stir drained cavatappi and squash into pan with sauce until thoroughly coated. TIP: If sauce is too thick, add more pasta cooking water and a drizzle of olive oil.

Divide pasta between plates and top with toasted panko. Serve.

Stir chicken or sausage into sauce along with drained cavatappi.

Chicken is fully cooked when internal temperature reaches 165°.

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