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Add a photoThis happened out of needing to use up some ingredients. But boy! Was it good!!!
Servings: 8
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Ingredients
- 1 acorn squash
- 1 large shallot, minced
- 2 T minced garlic
- 1 thinly sliced chicken breast, optional
- 1/4 c dry white wine. I used Chardonnay.
- 1 c , or so, heavy cream
- 1 tsp freeze dried basil
- 1/2 - 3/4 c shredded Parmesan
- 2 T chopped parsley
- 2 pounds cheese tortellini, I used one of the Costco packs
- Olive oil
- Salt
- Pepper
Directions
- Cut the squash into quarters and take out the guts and seeds.
- Drizzle with olive oil, salt and pepper.
- Roast at 400 degrees until tender, about 35 minutes. Set aside to cool.
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook until desired doneness.
- In a large skillet, heat some olive oil over medium heat.
- Sauté the shallot until golden, add the garlic.
- Add the thin sliced chicken, salt, pepper and cook until done.
- Add the wine to deglaze the pan.
- Add the cream and basil.
- Simmer for about 5-6 minutes to reduce the cream some.
- Add the Parmesan.
- Stir the sauce into the drained, cooked pasta.
- Remove the cooked squash from the skin and cut into pieces.
- Mix into the pasta with the parsley.
- Top with more Parmesan and parsley as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 428 | |
| Calories from Fat 104 | 24% |
| Total Fat 11.56g | 14% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.02g | |
| Cholesterol 63mg | 21% |
| Sodium 509mg | 21% |
| Potassium 299mg | 9% |
| Total Carbs 58.2g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.14g | 1% |
| Protein 21.68g | 35% |
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