Total time: 20 minutes
Your favorite short pasta…I like something small and that will hold the sauce, this time I used multi-grain fusilli. (1 cup per person)
1 tbsp extra virgin olive oil or avocado oil
1 – 1 ½ cups roasted chicken, cubed (I like breast, but obviously dark meat is lovely too)
1- 1½ cups roasted butternut squash, cubed (this time I roasted it with fresh thyme & sage leaves)
1 cup cremini mushrooms, sliced
Splash or two of balsamic apple cider vinegar
Salt & pepper to taste
Garnish: fresh sage or parsley, chopped
1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes) and drain. Save ½ cup of pasta water –in case you like your “sauce” a little thinner. The pasta water makes it silky.
2. While the pasta is cooking, heat the oil in a large skillet over medium high heat. Sauté the mushrooms until they are golden (about 4 minutes). Add the cooked chicken and sauté another 2 minutes. Add the cooked squash, toss and cook just until the cubes are heated through (1-2 minutes). Keep on very low heat, covered until the pasta is cooked.
3. Once the pasta is cooked, drain, reserving ½ cup of cooking liquid, and add to the skillet. Toss and drizzle with balsamic apple cider vinegar. Add some pasta water if you feel it needs more liquid. Taste and add salt & pepper as needed.
4. Place in a serving bowl and garnish with fresh herbs