Autumnal Penne with Chicken, Squash and Peas
Autumnal penne with chicken, squash and peas in a mild cream sauce. The dish is quick to make, kids like it, and its autumn colours suit the season well.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 350 g Penne
- 500 g Chicken breast fillet
- 500 g Hokkaido squash
- 2 pc Carrots
- 1 pc Onion
- 1 pc Garlic clove
- 150 g Frozen peas
- 150 ml Cream
- 50 g Parmesan, freshly grated
- 100 ml Water
- 1 tsp Thyme, dried
- 2 tbsp Olive oil
- Salt
- Black pepper
Method
- Cook the penne in plenty of salted water until al dente according to the package instructions. Let the peas cook along for the last 2 minutes. Drain the pasta and peas, reserving 100 ml of the cooking water.
- Cut the chicken breast fillet into cubes about 2 cm in size, season with salt and pepper, and brown on all sides in 1 tbsp olive oil in a large pan over medium to high heat until golden brown. Remove and set aside.
- Finely dice the onion and garlic. Remove the seeds from the Hokkaido squash and cut into 1 cm cubes. Peel the carrots and slice thinly. Heat the remaining olive oil in the pan and fry the onion, garlic, squash and carrots for about 8 minutes, stirring, until the vegetables begin to soften.
- Add the water and thyme and simmer everything over medium heat for about 8 minutes, until the squash is tender. Stir in the cream and season with salt and pepper to taste.
- Return the chicken to the pan, add the pasta with peas and a splash of the reserved cooking water. Toss everything well, stir in the Parmesan and serve immediately.