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The weather is cooling down which in our house means one thing… it’s comfort food time!
Okay, I’ll admit it means more than just comfort food, but I’m excited today because I have been perfecting this recipe for a month! I’ve partnered with Barilla® to bring you a unique and surprisingly delicious pasta recipe that’s perfect for the cooler months. This is one of those crowd pleasing recipes that is perfect for entertaining, or bringing along to a holiday party, it packs so much flavor and is sure to please! We love Barilla, especially their classic blue box pastas AND even more now that they offer gluten free alternatives that tastes just like real pasta. I grew up with an Italian family, so enjoying their classic blue box pasta now and then certainly brings back childhood memories! I originally made this dish when my dad was visiting, and he was so pleasantly surprised at how well the squash and angel hair worked together — totally a proud daughter moment!
If you’re following me on Instagram, you know I spent the early hours of my morning at Target (enjoying my Starbucks in the peace and quiet haha). While I was there I picked up what I needed to create this dish for dinner, and let’s not talk about all the non-ingredient things that made their way into my cart. Oh, Target! You can find Barilla pasta varieties in the same aisle as the sauces and canned tomatoes:
Here’s what you need to make this dish…
- 1 box of Barilla pasta (your favorite kind! We used angel hair)
- 1 pound chicken breast
- 1 small butternut squash
- 1 bag (12 ounces) fresh brussels sprouts
- 3-5 slices bacon
- 1-2 TBS maple syrup
- salt and pepper to taste
Here’s how you do it…
- If you’re using fresh chicken breast, chop and brown it in a skillet over medium heat. I prefer to chop the chicken and bacon and cook them in the skillet together, I’ll give some variations below.
- While the chicken and bacon are cooking, peel and chop the butternut squash. Also, rinse and halve the brussels sprouts.
- Once the chicken and bacon are cooked through, transfer them to a separate bowl, reserving any drippings in the skillet.
- Toss butternut squash in the pan drippings, season with salt and pepper, and cook over medium heat for 10-12 minutes until tender, stirring occasionally.
- While squash is cooking, steam brussels sprouts for 3 minutes until bright green, and drain.
- Also while squash you’re waiting for the squash, boil pasta over medium high heat following instructions on the box.
- When squash is tender, remove from heat.
- Add chicken, bacon, brussels sprouts and maple syrup to the pan, toss to coat.
- Season with salt and pepper as desired.
- Serve chicken and squash skillet over a bed of pasta, enjoy!
Let’s talk about variations…
Most nights, I’m in need of a quick and easy meal – which is exactly what this can be, stay with me here! If you make a few simple swaps you can cut down prep and cooking time significantly. Here’s how:
- Use leftover chicken, or a precooked rotisserie chicken from the market.
- Chop your veggies ahead of time (I like to prep fruits and veggies on Sunday) If you don’t have time to food prep, choose the precut veggies at the supermarket! These are a little bit more pricey, but in exchange you’re getting the ability to home cook a meal for your family.
- Use Barilla Pronto! You can skip the draining with this quick cooking pasta. Barilla Pronto is 20% off on the Cartwheel app through 11/26! Click here to claim this offer.
- Often times I prep a bunch of bacon, so I have a few pieces in the fridge to sprinkle on top of this dish, you don’t have to cook it at the same time as the chicken.
The chicken, veggies and flavors in this dish are so moist, you don’t need a sauce!
As always, I’d love for you to follow along on Instagram and Pinterest for more recipes and holiday fun. If you’re ready to discover more about Barilla, click here to learn more. Mix, match and enjoy!