Wednesday, January 26, 2011

Butternut Squash Chicken Pasta

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1 Cup of Cooked Butternut Squash
1/4 Cup of Cooked unbreaded Chicken Breast Strips
1 Tbsp. Diced Green Pepper
1/2 Cup of Milk
1/2 Tsp. minced garlic
Salt and pepper to taste
6 Oz of Cooked egg noodles

I dashed a little crushed red pepper on mine for some kick.

Puree your squash, adding a little milk at a time. Add garlic. Puree to mix. Taste, and add salt and pepper. 
In a pan, saute' your chicken and green pepper. Mix all ingredients together. Enjoy!
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Sewright Blog by Ruth Yoder
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