I’ve been trying to eat more locally, or shop at less chains lately, which has resulted in a number of delicious discoveries. At a small local organic shop I found this pasta:
King Soba Organic and Gluten Free Pumpkin, Ginger and rice noodles? Who would have thought that existed, enticing no?
It took me awhile to figure out something to make with it and then finally it hit me, pair the squash in the noodles with a sweet sauce, added squash and seasoned chicken. That’s how Mike and I came up with this delicious recipe.
Squash and Chicken with Pumpkin Pasta
Author: Celtic Celiac
Cuisine: Gluten Free
Ingredients
- 1 bag cooked King Soba Pumpkin, Ginger and Rice noodles
- 1 large yellow squash, diced to desired size
- 1 lb cubed Chicken
- 1 tsp dried sage
- salt and pepper to taste, if desired
- olive oil
- Grated Parmesan cheese
- Browned butter sauce:
- ¾ cups butter
- ½ tsp tried sage
- ½ tsp nutmeg
- ¼ tsp lemon pepper
Instructions
- Boil a pot of water to a boil and cook the noodles as directed. Set aside when done and drain.
- Meanwhile dice the chicken and season with the sage and salt and pepper as desired. After cooking for 1-2 minutes add the dices squash.
- Sauté mixture in oil in a frying pan. until almost fully cooked. Remove from pan and set aside.
- Add butter to already heated frying pan and heat until lightly browned. Add remaining sauce ingredients and cook for 1 minute.
- Return chicken and squash to pan and mix incredients thoroughly. Cook until meat and squash are fully cooked.
- Stir mixture in with pasta and top with grated Parmesan cheese as desired.
Notes
Optional: If you are looking for more flavor or a more sauce double the sauce mixture or simply add more olive oil or butter. It also pairs well with white or blush wine.
The end result is light and summery, reminding me of the finer things of this time of year. It takes very little time to prepare and it’s a fresh flavor that seems to refresh your senses and tie everything together.
I hope you enjoy!