Chicken and Butternut Pasta
Roasted butternut, chicken, sage and feta make a substantial local pasta with sweetness, salt and crisp edges.
South African01Roasting concentrates the vegetable.
02A little mash replaces heavy cream.
03Feta and lemon control sweetness.
Cook it calmly.
- 01
Roast the butternut
Roast at 220°C with oil and salt until browned at the edges.
- 02
Sear the chicken
Brown chicken in a wide pan, then remove while the pieces remain juicy.
- 03
Build a rough sauce
Mash a quarter of the hot butternut with pasta water and lemon zest in the pan.
- 04
Toss
Add pasta, chicken and remaining cubes, then finish with feta and crisp sage.
Common mistakes
- Crowding the roasting tray.
- Overcooking chicken while the pasta boils.
- Mashing all the butternut.
The detail that changes the dish.
Give the tray space. Crowded butternut steams pale and leaves the finished pasta tasting flat.
Roasting concentrates the vegetable.
Roasted butternut, chicken, sage and feta make a substantial local pasta with sweetness, salt and crisp edges.
A little mash replaces heavy cream. Feta and lemon control sweetness.
How the ingredients carry Chicken and Butternut Pasta
Give the tray space. Crowded butternut steams pale and leaves the finished pasta tasting flat.
Pre-cut butternut saves time but dries faster; check it early. Danish feta melts creamier, while firm feta stays in distinct salty pieces.
At the table
Serve Chicken and Butternut Pasta when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 3 days. Reheat in a pan with water; do not freeze the assembled pasta.
Be realistic
Refrigerate for 3 days. Reheat in a pan with water; do not freeze the assembled pasta.
Frequently asked questions
What is the key technique for Chicken and Butternut Pasta?+
Give the tray space. Crowded butternut steams pale and leaves the finished pasta tasting flat.
What should I know before substituting ingredients?+
Pre-cut butternut saves time but dries faster; check it early. Danish feta melts creamier, while firm feta stays in distinct salty pieces.
