CHICKEN VEGGIE PASTA
MAKES 2 SERVINGS.
1/2 cup grated Parmesan cheese
6 oz fettuccine pasta
1/4 cup chicken broth
Salt and Pepper
1/2 tbs oil
1 cup skinless boneless cooked chicken, cut into pieces
1/2 tbs Dijon mustard
1/4 cup heavy cream
2 cups peeled chopped butternut squash
Chopped parsley
Heat oven to 450 degrees. In a bowl, toss squash with oil and salt. Spread on a baking sheet, roast until soft 15 min. Whisk cream, broth and mustard in a bowl. Bring a pot of salted water to a boil. Add pasta, cook until almost al dente. 2 min. before pasta is finished, place bowl with cream mixture atop pot to warm it. ONCE pasta is done, remove bowl from pot. Drain pasta. Add pasta to cream mixture. Toss in chicken, Parmesan and squash. Season with salt and pepper. Sprinkle with parsley. SERVE immediately & ENJOY...
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