12 ounces cavatappi pasta

Three slices bacon diced

3 tablespoons of unsalted butter

4 cloves garlic, minced

2 Tablespoons of all-purpose flour

Half a cup of whole milk

Butternut squash puree, 1 1/2 cups

Fresh sage, finely chopped (about 1 1/2 tablespoons)

Dijon mustard, 1 1/2 teaspoons

Parmesan cheese, freshly grated, 3/4 cup

1/4 cup heavy cream

Black pepper and Kosher Salt

Two cups of leftover diced rotisserie poultry

InstruccioAccording to the package directions, cookCook pasta in a large pot with salted boiling wions. Drain well.

Heat a large pan over medium-high heat. Drain excess fat. Add bacon, and cook for 6-8 minutes until crispy and brown. Transfer the bacon to a plate lined with paper towels.

Melt butter in a skillet. Stir frequently while adding the garlic and cooking it for about 1-2 mins. Stir in flour for about a minute until it is lightly browned. Whisk in the milk gradually. Cook while whisking continuously, for about 1-2 minutes.

Add butternut squash, Dijon and sage. Stir occasionally as you bring to a gentle simmer. Continue stirring until the mixture is slightly thickened (about 5 minutes). Stir in Parmesan, heavy cream and seasoning to taste.

Add pasta and chicken and toss gently.

Garnish with bacon or sage if you wish.

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