Butternut Squash Pasta

Ingredients

• 2 cups uncooked penne pasta
• 4 cups hot water
• 2 ¹⁄₂ cups frozen peeled and diced butternut squash
• 2 tsp oil
• 1 lb (450 g) boneless, skinless chicken breasts
• Sea Salt, to taste
• Black Pepper, to taste
• ¹⁄₃ cup milk, your choice
• 1 tbsp butter
• 1 ¹⁄₂ tsp Herb & Garlic Dip Mix
• ¹⁄₄ cup grated Parmesan cheese

Preparation

1. In Multipurpose Steamer, combine pasta and hot water. Top with tray; place squash on tray. Cover; microwave on high 12 min until pasta and squash are tender.
2. Meanwhile, thinly slice chicken; season with salt and pepper. In Wok, heat oil over medium-high heat. Add chicken; stir-fry until golden-brown and cooked through, about 5 min. Remove from heat.
3. Once pasta and squash are cooked, using a spoon, place squash in blender. Drain pasta; set aside. Add milk, butter and dip mix to blender; purée. Mixture will be thick.
4. Add drained pasta, sauce, and cheese to wok; toss to coat. Taste and season with more salt and pepper, if desired. Spoon into bowls and add toppings, if desired.