Prepare the Dish

  • Chicken, roasted, pulled 2.5 lbs.
  • Penne pasta. cooked 5 lbs.
  • Sauce, prepared 2 qts
  • Sun-dried tomatoes, julienned 10 oz
  • Nutmeg, grated, as needed
  • Parmesan cheese, grated 10 oz
  • Sage leaves, fried 20 each

Prepare the Butternut Squash

  • Butternut squash, peeled, medium dice 2 lbs.
  • Rosemary, fresh, minced 2 t.
  • Extra virgin olive oil
  • Kosher salt and black pepper to taste
  • White wine, dry 1 cup

Prepare the Sauce

  • LeGout® Cream Soup Base, prepared 2 qt
  • Butternut Squash, prepared 2 lbs.
  1. Prepare the Dish

    • Roast the chicken and boil pastauntil done. Set aside.
    • Combine cooked pasta, prepared sauce (sub recipe below), pulled chicken, and sun-dried tomatoes. Cook over medium heat until all ingredients are warmed through. Place in a bowl for service.
    • Lightly grate nutmeg over the pasta, and top with parmesan cheese, and fried sage leaves.
    • This pasta pairs well with rosemary focaccia and broccoli.

  2. Prepare the Butternut Squash

    • Toss together the butternut squash, rosemary, olive oil, salt and pepper in a large bowl. Place on a sheet tray and roast for 15-20 minutes at 375°F or until all pieces have softened.
    • Transfer the cooked squash to a blender and purée together with the white wine.
  3. Prepare the Sauce

    • Combine the butternut squash purée (recipe above) and prepared LeGoût® Cream Soup Base in a pot over medium heat, whisking constantly, until the sauce comes to a simmer.