Baked organic butternut and chicken with corn pasta

Baked organic butternut and chicken with corn pasta

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  • 4
  • Easy
  • Fat conscious
  • 30 minutes
  • 30 minutes
  • Bon Cap Organic Viognier 2008


  • Italian Parmesan, grated, for serving
  • sea salt and freshly ground black pepper
  • For the baked butternut
  • 3 small butternuts (about 250 g each)
  • organic olive oil, to drizzle
  • a few sprigs of thyme
  • For the chicken
  • 4 breasts skinless free-range chicken (300–400 g in total)
  • 3 T organic sun-dried-tomato pesto
  • For the corn pasta
  • 4 cobs organic sweetcorn
  • sea salt
  • 300 g organic short pasta
  • ½ cup organic cream
  • ½ cup organic vegetable stock
  • 1 clove garlic, crushed

Cooking Instructions

To make the baked butternut: Preheat the oven to 190°C. Slice each butternut in half lengthways, then slice across. Discard any pips. Reassemble and place on a baking sheet lined with baking paper. Drizzle with oil, season to taste and tuck in a few sprigs of thyme.
Bake for 30 minutes, or until very tender.
To prepare the chicken: Slice the chicken and mix with the pesto. Spread out evenly on a baking tray lined with baking paper. Bake at 190°C for 10 to 15 minutes, or until just cooked and still moist. Season lightly.
To make the corn pasta: Drop the clean corncobs into a large saucepan of boiling water. Remove after 5 minutes. Add a good spoonful of salt to the water and bring to the boil. Add the pasta and cook according to package instructions. Slice the corn off the cobs and place in a saucepan over a medium heat. Add the cream, stock and garlic. Bring to a simmer, then mix with the drained pasta and add the warm chicken, plus any pan juices. Season to taste.
To serve: Top servings of corn-and-chicken pasta with pieces of baked butternut and a sprinkling of Parmesan cheese.
Cook’s notes: Serve with a delicious sauce on the side: simply blend a can of organic chopped Italian tomatoes with crushed garlic, oregano and seasoning. Stir in a few spoonfuls of cream and a pinch of sugar, if needed, and heat until bubbly and slightly reduced. Also, leave out the chicken if you prefer a meatless dish and use crumbled organic feta instead of Parmesan for variation.
Per serving: 3409.3 KJ, 39.2 g protein, 27.8 g fat, 88 g carbs

TASTE’s take:
High on appetite appeal, low on effort, these oven-ready organic meals are both heartily substantial and infi nitely versatile.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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