I had told her of the hazelnuts I had just purchased because of their good price. She knew I had goat cheese on hand because we had already talked about it (yes, we talk about food... ). She also knew I had basil in my garden, and leftover chicken noodle soup in the fridge.
So, viola. 'Butternut squash, goat cheese, hazelnut, chicken pasta'. This dish may already exist, and have a fancier name. But, oh well!
HOLY cow, it was soooo good.
The goat cheese mixed with the hazlenuts and slight sweetness of the squash was awesome!
I can't give you 'exact' amounts, because I really have no clue as to how much I used..... so here is the ingredient rundown and guessed amount for our family of 4 - you can experiment amounts for yourself.
Butternut squash, goat cheese, hazelnut, chicken pasta
4 cups cooked pasta of your choice
(1 cup - ?)chicken stock
(1/4 cup- ?) goat cheese
(1/4 cup-?) of hazelnuts, crushed to small chunks
1 chicken breast,
1 medium butternut squash, cut and cubed.
2tbsp. fresh basil, chopped
Cook desired amount of noodles in a large stockpot according to package directions. Drain water and add or make about a cup of chicken stock. (I used about 2 cups of leftover noodles already in about one cup of chicken stock, then cooked about another 2 cups of noodles, drained and added to the existing noodles in a large stockpot.)
Pan cook butternut squash slightly, add to stockpot of noodles/liquid. reduced to med. heat.
In same pan used for squash, cook the chicken breast. Add cooked chicken to pot.
Crush hazelnuts gently in a food processor. You want these slightly chunky. Add to pot.
Add chopped basil..... enjoy!