MAISON DE KENNEDY

Everything But the Kitchen Sink Pasta

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 1.5 hrs · Serves 4–6

Ingredients

• 12 oz "No Yolks" Egg-Free Pasta Ribbons (1 bag)
• 2 large Chicken Breasts
• 1 Butternut Squash — diced in ¾″ squares for roasting
• 1 medium Onion — cut in ¾″ chunks
• 1 packet Smoked Bacon
• 1 cup Chicken Stock
• 1½ cups Mushrooms — sliced
• ½ cup Cream
• 1 cup Shaved Parmesan (half for sauce, half to garnish)
• 1½ cups Spinach
• 2 cloves Fresh Garlic — crushed
• 3 tbsp Olive Oil (for roasting)
• Salt & Pepper to taste

Method

1. Roast squash: Cube the butternut squash, toss with crushed garlic and olive oil. Roast for 1 hour or until nicely caramelised — stir along the way. Add the onion chunks halfway through to roast alongside.
2. Cook bacon: While the squash roasts, render out the bacon fat. Set bacon on paper towels to drain.
3. Cook chicken: Use the bacon fat — embrace it. Cook the chicken nearly through, pull out, drain. Slice the bacon into chunks and the chicken into slices, then halve them.
4. Boil pasta: Cook the pasta ribbons in salted water. Drain.
5. Mushrooms: Give the mushrooms a quick cook, then drain the remaining bacon fat from the pan — but don't scrub it.
6. Build the sauce: Add bacon chunks back in. Add chicken broth, cream, and half the parmesan. Combine, then add the cooked pasta and chicken. Season to taste.
7. Finish: When nearly done, throw in the spinach for a couple of minutes, then add the roasted squash and onion. Mix through, serve in bowls, garnish with the remaining parmesan.

Notes

• Origin story: Made to use up ingredients sitting around — turned out so great it's become a regular.
• Adding the squash late keeps the separation of flavour profiles and gives you layers. Add earlier if you prefer it all melded together.
• A hearty meal — switch out anything and everything as needed or desired.

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