Description
This Moroccan chicken pasta is so hearty and flavorful while not being heavy with its gorgeous spice mixture and light sauce!
Ingredients
- 1 dash Olive Oil
- 1 pound Boneless Skinless Chicken, Diced Small
- 1-½ teaspoon Ras El Hanout Spice Mix, Divided
- 1 teaspoon Turmeric
- ½ teaspoons Coriander
- ½ teaspoons Cumin
- ½ teaspoons Paprika
- ½ teaspoons Cinnamon
- 2 pinches Salt, Divided
- 2 pinches Black Pepper, Divided
- 10 ounces, weight Frozen Cubed Butternut Squash
- ½ Onion, Diced Small
- 3 cloves Garlic, Minced
- 1 Tablespoon Fresh Cilantro, Roughly Chopped
- ½ cups Salted Cashews
- 2 Tablespoons All-purpose Flour
- 2 Tablespoons White Wine
- 2 cups Chicken Stock
- ½ cups Milk
- 1-½ ounce, weight Raisins
- 1 pound Medium Shells, Or Any Short Pasta You Like
Preparation
First, get a pot of water on to boil for the pasta. Salt it generously.
Get out a large skillet with deep sides and heat olive oil in it over medium high heat. Add diced chicken and let it cook through completely for about 4–5 minutes. While it cooks, season it well with 1 teaspoon of the ras el hanout blend, turmeric, coriander, cumin, paprika, cinnamon, 1 pinch each of salt and black pepper. When done, remove to a plate.
Add frozen butternut squash and let it start to soften for a couple of minutes. Stir in onion, garlic, cilantro and cashews. Let them get fragrant for a few more minutes, then sprinkle in flour. This will thicken everything; let cook off for a couple of minutes.
Pour in wine, chicken stock and milk and stir well. Add remaining 1/2 teaspoon ras el hanout, pinch of salt and pinch of pepper, along with raisins. Return chicken to pan. Let sauce come to a low boil, then reduce to a simmer for 10 minutes.
Meanwhile, water should be boiling. Let pasta cook until tender, about 8 minutes or so, then drain. Stir it in with the yummy sauce. Scoop into pretty bowls and serve immediately! Enjoy!
