Chicken and butternut pasta

chicken and butternut pasta

Serves 4

Preparation: 15 min

Cooking: 45 min

  • 500 g pasta screws
  • 15 ml (1 T) butter
  • 15 ml (1 T) olive oil
  • 1 garlic clove, crushed
  • 1 butternut, peeled and diced
  • 3 chicken breast
  • fillets, cooked and shredded
  • 30 ml (2 T) cake flour
  • 500 ml (2 c) milk
  • 100 g Cheddar cheese, grated
  • salt and pepper

Preheat the oven to 190 °C. Grease one large ovenproof dish or four small ones with nonstick spray.

1 Boil the pasta until just done (al dente). Drain and set aside.

2 Heat the butter and olive oil in a deep pan and fry the garlic until fragrant. Add the butternut and stir-fry until almost done.

3 Stir in the chicken and cake flour. Pour in the milk a little at a time while stirring. Simmer until the mixture begins to thicken.

4 Stir in the cooked pasta and half the cheese. Season with salt and pepper.

5 Put the pasta mixture in the prepared dish or dishes and sprinkle the rest of the cheese over. Bake for 20 minutes or until the cheese has melted. Serve topped with star-shaped pieces of cheese.


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