Creamy Winter-Squash Chicken and Pasta
Ingredients
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1 pound boneless, skinless chicken breasts, cut into 2-x-1-inch chunks
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3/4 teaspoon salt, divided
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3/4 teaspoon ground black pepper, divided
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3 tablespoons butter, divided
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1 1/2 cups chopped onion
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1 (8-ounce) package sliced baby portobello mushrooms
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1 teaspoon minced garlic
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2 tablespoons all-purpose flour
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1 1/4 cups cooked mashed butternut squash (approximately 1 small squash)
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2 cups heavy cream
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1 cup chicken stock
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2 teaspoons Italian seasoning
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1 teaspoon lemon juice
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1/4 cup grated Parmesan cheese
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1 (1-pound) package basil linguini, prepared according to package directions
Directions
1.
Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2.
In a large straight-sided skillet, melt 1 tablespoon butter and cook chicken for 5 minutes, stirring occasionally. Remove chicken from pan and set aside.
3.
Add remaining 2 tablespoons butter to the pan and melt over medium heat. Add onion, mushrooms, and garlic and cook for approximately 3 minutes, or until vegetables begin to soften.
4.
Add flour and cook, stirring often, for approximately 4 minutes. Add squash, cream, and stock and bring to a simmer. Add chicken, Italian seasoning, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and continue cooking for approximately 6 minutes. Remove pan from heat and stir in cheese. Serve hot over linguini.
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