Posts Tagged Pasta


7 November 2009

This recipe makes A LOT.  I always freeze the left overs in 2 – 3 quart size resealable bags.  They keep for 3 months in the freezer.  It’s an easy meal when I’m in a rush! The most delicious addition I’ve used is the Chicken and Apple Sausages, but cooked chicken is also delicious – or just keep it vegetarian!

1 medium butternut squash (or about 1.5 lbs pre-cut)
1 tbs. olive oil
1/2 tsp. herbs de provence
salt and pepper
5 garlic cloves
1 c. lowfat milk
1 c. vegetable broth
3 – 4 links of Chicken and Apple Sausage, sliced *optional*

1. Preheat oven to 375 F.  Peel, remove seeds, and cut squash into 2 inch chunks; transfer to a baking sheet.  See here for Cooking Light’s instructions on peeling butternut squash.

I was able to peel these without having to slice them in half first since they were so small (from our garden)

2. Toss with oil and herbs; season generously with salt and pepper.  Scatter garlic around squash.  Roast until squash is very tender, about 45 minutes, tossing halfway through.

lining the baking sheet makes the transfer of the squash into the saucepan relatively easy

3. Transfer squash and garlic to a saucepan and use submersion blender to puree (or alternatively, transfer to blender or food processor). Add milk and process until smooth.  Add broth and process until smooth.  Add more broth as necessary.   Adjust salt and pepper to taste. Serve over pasta.

*Optional: In large skillet, saute sliced sausages until cooked through.  Add 3 – 4 cups sauce, and stir until heated through.  Serve over pasta.


4 November 2009

3 medium tomatoes, cored and chopped
6 oz. mozarella, cut into small cubes
2 tbs. olive oil
1 tbs. balsamic vinegar
1/2 tsp. salt
1/4 – 1/2 tsp. freshly ground pepper
3 tbs. fresh basil, chopped
4 boneless, skinless chicken breasts
1 cup balsamic vinaigrette
2 eggs
1/2 to 1 cup bread crumbs

1. In a medium sized bowl, combine tomatoes, mozzarella, oil, balsamic, salt, pepper and basil.  Mix to combine.  Cover and set aside.

2. Place chicken breasts between two pieces of was paper, and pound until thickness is uniform.  Place chicken breasts in resealable plastic bag and add vinaigrette. Marinate for 30+ minutes.

3.  Whisk eggs and place in shallow bowl.  Place breadcrumbs in second shallow bowl.   Dip marinated chicken into eggs, then into bread crumbs. Sprinkle with salt and pepper.

4.  Heat 2 tbs. olive oil in large skillet over medium-high heat.  Add chicken and cook 5 – 10 minutes on each side, or until juices run clear.  Turn if necessary to avoid burning.

5. To serve, place chicken on pasta (or simply on the plate), and top with a spoonful of Caprese Salad. Garnish with fresh basil, if desired.