Chicken and Broccoli Butternut Squash Pasta
Try this Chicken and Broccoli Butternut Squash Pasta recipe, or contribute your own.
Try this Chicken and Broccoli Butternut Squash Pasta recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 garlic clove minced
- salt and pepper
- for the sauce:
- pepper to taste
- for the pasta:
- 2 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- red pepper flakes
- 1 tablespoon minced shallots
- chopped parsley to garnish
- 3 cups broccoli florets
- 1 large butternut squash peeled, blade c, noodles trimmed
- 3/4 cup raw cashews soaked in water for at least 2 hours (up to 24), drained and rinsed
- 2 teaspoons lemon juice (freshly squeezed)
- 2 boneless and skinless chicken breasts cubed
- 1/2 cup vegetable broth or more as needed to thin
- Carbohydrate 23.0799844279397 g
- Cholesterol 68.44 mg
- Fat 15.9429765104218 g
- Fiber 6.69997067250808 g
- Protein 38.7394139063774 g
- Saturated Fat 3.07563560416753 g
- Serving Size 1 1 Serving (324g)
- Sodium 158.754778646445 mg
- Sugar 16.3800137554316 g
- Trans Fat 1.53383332291819 g
- Calories 373 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Lay the butternut squash noodles out on a parchment paper lined baking sheet, season with salt and pepper, and cook for 10-12 minutes or until cooked through but slightly al dente (or cooked to your preference.)
- Meanwhile, prepare the chicken and broccoli.
- Heat the oil in a large skillet over medium-high heat.
- Once oil is shimmering, add in the chicken and season generously with salt and pepper.
- Let cook on all sides until browned on the outside, about 7 minutes.
- Add the broccoli, season with salt and pepper, and cook for about 5 minutes or until broccoli is tender.
- Meanwhile, prepare the sauce.
- Place all ingredients into a food processor and pulse until creamy.
- Taste and adjust, if necessary.
- When chicken and broccoli is done, add the butternut squash noodles to the pan along with the sauce and red pepper flakes.
- Toss well to combine.
- Divide mixture onto four plates and garnish with parsley.
Soaking raw cashews for at least two hours hydrates the internal starches, allowing mechanical blade action to shear the cell walls into a smooth emulsion without added dairy. Blending soaked nuts with vegetable broth and nutritional yeast creates a stable continuous phase that coats fibrous vegetables effectively. Butternut squash noodles release significant moisture during baking at 400 degrees Fahrenheit, which requires careful management if intended for later use.
Thermal Behavior and Make-Ahead Mechanics
Freezing this dish alters its structural integrity because plant cell walls rupture as water expands into ice crystals, leading to a watery consistency upon thawing. Storing the components separately in airtight containers in the refrigerator for up to three days preserves texture. Raw squash noodles should remain unblanched until final assembly to prevent premature cellular breakdown.
Reheating and Moisture Control
Restoring refrigerated pasta requires gentle heat to prevent the cashew emulsion from breaking under high thermal stress. Place the mixture in a skillet over medium-low heat, incorporating one tablespoon of vegetable broth at a time to reconstitute the sauce viscosity. Cover the pan for four minutes to steam the broccoli through without overcooking the cubed chicken breast.
