Thissimple, comforting dishis perfect for busy nights when you oughta get something hearty on the table fast.
Reduce heat to medium, and simmer, stirring occasionally, 7 minutes.
Season with additional salt to taste.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add chicken and squash:
Stir in cooked chicken, butternut squash, and onion.
Cover and remove from heat.
Let stand until chicken and squash are warmed through, about 5 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Finish with red pepper:
Uncover and top with crushed red pepper.
Serve with additional Parmesan.
To make it ahead, undercook the pasta slightly in anticipation of reheating.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook the dish as directed, and cool completely before transferring to an airtight container.
Refrigerate for up to three days.
Refrigerate for up to four days or freeze for up to two months.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thaw overnight in the refrigerator if frozen before reheating.
it’s possible for you to also reheat in the microwave.
Add a fresh sprinkle of Parmesan cheese, herbs, or splash of lemon juice to brighten the flavors.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you might also serve with a crusty baguette orgarlic breadto soak up every bit of the creamy sauce.
Swap the chicken broth with vegetable stock.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
