Chicken, butternut, sage and pasta in a creamy sauce that is topped with cheddar cheese and baked to perfection. Now that’s my kind of Monday night dinner. It’s even better if you eat it with a spoon – you can fit more into your mouth that way (free tip; I’m generous like that). 😀
300 g pasta (I used pipe rigate)
3 chicken breasts
300 g butternut, cubed
Handful of fresh sage leaves
2 tablespoons flour
2 tablespoons butter
400 ml milk
Handful of cheddar cheese
- Place the chicken in a ovenproof dish and add salt and pepper to taste. Cook at 180 degrees for 30 minutes. Pull the chicken apart using two forks.
- Arrange the butternut in a separate ovenproof dish and add the sage leaves. Roast the butternut at 180 degrees for about 30 minutes, depending on how big your cubes are.
- Cook the pasta in a large pot of boiling water. Just before it’s completely cooked, drain and set aside.
- In a saucepan, mix the butter and flour into a paste over a medium heat. Gradually add milk while continuously stirring. Beware of lumps.
- When the sauce is thick and starts boiling, mix with the pasta. Add the chicken, butternut and sage.
- Top with cheese and bake for around 10 minutes.