Fettuccine With Chicken And Squash

• 4 cups peeled, chopped butternut squash
• 1 tablespoon olive oil
• 1/2 teaspoon dried sage
• Salt and pepper
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 12 ounces fettuccine
• 2 cups skinless, boneless rotisserie chicken, cut into 1/2-inch pieces (about 9 oz.)
• 1 cup grated Parmesan, plus more for serving, optional
• Chopped fresh parsley, for garnish, optional

1. Preheat oven to 450u0b0F. In a large bowl, toss squash with oil, sage and 1/2 tsp. salt. Spread evenly on a baking sheet; roast until soft, about 15 minutes, stirring once.
2. Whisk cream, broth and mustard in a large, heatproof bowl. Bring a pot of salted water to a boil. Add fettuccine; cook until almost al dente, 10 minutes or as package label directs. About 2 minutes before pasta is finished, place bowl with cream mixture atop pot to warm it, stirring twice.
3. Once pasta is done, remove bowl from pot. Drain pasta, reserving 1/2 cup cooking water. Add pasta to cream mixture. Toss in chicken, Parmesan and squash. Add a bit of pasta water if mixture seems dry. Season with salt and pepper.
4. Sprinkle with parsley, and serve immediately. Pass extra Parmesan at the table.

butternut squash, olive oil, sage, salt, heavy cream, chicken broth, mustard, fettuccine, skinless, serving, fresh parsley

Taken from www.myrecipes.com/recipe/fettuccine-chicken-squash (may not work)