Fusilli with roasted squash, chicken, sunflower seeds, and mushrooms
Fusilli with roasted squash, chicken, sunflower seeds, and mushrooms

Preparation time 20 minutes

Total time: 40 minutes

Ingredients

  1. 300 g fusilli
  2. 6 boneless chicken thighs, cut into cubes
  3. 250 mL (1 cup) thinly sliced cremini mushrooms
  4. 30 mL (2 tbsp.) olive oil
  5. 2 sprigs thyme, leaves plucked
  6. 2 garlic cloves, chopped
  7. To taste, salt and pepper
  8. 500 mL (2 cups) squash cut into 1-cm (½-in.) cubes
  9. 500 mL (2 cups) of 35% M.F. whipping cream
  10. 125 mL (½ cup) roasted unsalted sunflower seeds
  11. 500 mL (2 cups) baby spinach
  12. 125 mL (1/2 cup) parmesan flakes

Directions

  1. In a saucepan of boiling salted water, cook the pasta according to package instructions. Drain and set aside.

  2. In a large saucepan over medium-high heat, brown the chicken cubes and mushrooms in the oil for a few minutes. Add the thyme and garlic, and season to taste.

  3. Add the squash cubes and cook for 5 minutes.

  4. Pour in the cream and simmer over medium-high heat for about 10 minutes.

  5. Add the sunflower seeds, spinach, Parmesan, and reserved pasta. Mix gently and season to taste.

This recipe is courtesy of Tablée des chefs.

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