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.