It’s PASTA time! When you combine juicy chicken, creamy sauce, green & yellow goodness, tender farfalle, top it up with mozzarella and bake it, you’ve got a recipe for success. This dish is a hit in our family and we know you will love it too!
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You will need:
Roast the butternut squash & cook the chicken: Preheat the oven to 400° F. Bring water (1 liter, 2 liter) and salt (1 tbsp, 2 tbsp) to a boil in a large pot for the pasta. Wash and clean all produce.
Place the butternut squash on a lined baking sheet. Drizzle with oil ( 1/4 tsp, 1/2 tsp), and sprinkle with salt ( 1/8 tsp, 1/4 tsp) and pepper ( 1 pinch, 1/8 tsp) . Bake for about 10 minutes.
While the squash is cooking, if required, cut the chicken into 1 cm strips.
Remove from the oven. Stir the butternut squash. Place the chicken on a the baking sheet, coat the chicken with oil ( 1/4 tsp, 1/2 tsp) and sprinkle with salt ( 1/8 tsp, 1/4 tsp). Cook for an additional 10 minutes or until the chicken is fully cooked. Set aside.
*Note: ensure poultry is cooked to at least 165°F
Cook the fafalle: the water is boiling, add the fafalle, stir, cover & cook 10 minutes or until desired texture. Drain the pasta & add back to the pot.
Make the sauce: Dice the onion in about 1 cm dices. In a medium pot add heat the oil (1/2 tsp, 1 tsp) on medium/high heat. Add the onion and leek to the pot. Stirring regularly, cook on medium heat for about 7 minutes, until the onion is tender. Add oil (1 tbsp, 2 tbsp) and flour (1 tbsp, 2 tbsp) and cook for a minute stiring regularly.
Add the creamy sauce mix and water (3/4 cup, 1 1/2 cup). Combine, bring to a simmer and blend using an immersion blender or a blender.
Finish the sauce: Roughly chop the spinach and add it to the sauce. Combine and set aside.
Assemble & bake: In a baking dish (9×5, 9×9), add the farfalle, sauce, chicken, roasted butternut squash and combine. Top with mozzarella & parmesan and bake 15 minutes at 400° F or until the cheese is golden. Serve
Recommended Wine Pairing
BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Price (SLGA): $12.78
E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Price (SLGA): $10.09
Dr. Craig Herrington Naturopath
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Diatitian
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:
- Make the sauce
- Finish the sauce
Note: We cannot guarantee any dish is allergen free.