Crispy Chicken Cutlets with Rigatoni & Butternut Squash Sauce

Ingredients

• 2 Chicken Breast (cutlets)
• 1 cup Panko
• 8 oz Rigatoni
• 2 cups Butternut Squash (cubed)
• 2 tbsp Butter
• ¼ cup Parmesan (grated)
• 4 tbsp Olive Oil (for frying and finishing)
• 1 Table Salt (to taste)
• 1 Black Pepper (to taste)
• 1 Parsley (freshly chopped for garnish)

Instructions

1. 1

   Place the cubed butternut squash in a saucepan, cover with water, and boil until tender.

2. 2

   While the squash is boiling, press the chicken cutlets firmly into the panko breadcrumbs until they are evenly coated on both sides.

3. 3

   Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown and crispy on both sides. Remove from the pan and let them rest on a paper towel-lined plate.

4. 4

   In a separate pot of salted boiling water, cook the rigatoni until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.

5. 5

   Drain the boiled butternut squash and return it to the pan. Mash the squash until smooth.

6. 6

   Add the butter, reserved pasta water, and grated parmesan cheese to the mashed squash. Stir vigorously to create a creamy sauce.

7. 7

   Add the cooked rigatoni to the butternut squash sauce and toss until the pasta is well coated. Season with salt and black pepper to taste.

8. 8

   Slice the crispy chicken cutlets into strips.

9. 9

   Plate the rigatoni in a bowl and top with the sliced chicken. Garnish with a final drizzle of olive oil, a pinch of salt, and fresh parsley.