Okay, I know the idea of cinnamon and pasta together sounds like the scene from "Elf" where Buddy eats syrup and spaghetti together. But honestly, this was amazing. Credit goes to Caroline because if it wasn't for her taking me to Cleveland's West Market, I would never have discovered this treasure. The pasta itself has cinnamon in it, so if you can find some, make this recipe! I suppose regular pasta would work, but you'd want to add a dose of cinnamon to give it a kick. Caroline, this one's for you.
Cinnamon Pasta with Butternut Squash
(serves 4)
1/2 cup chopped toasted walnuts
8 oz. cinnamon pasta (or plain pasta if you can't find it)
2 cups cubed butternut squash
1 T. olive oil
1 lb. boneless chicken breasts, cut up into chunks
1/2 tsp. nutmeg
1 tsp cinnamon (only if NOT using cinnamon pasta)
dash salt and freshly ground pepper
1/2 cup melted butter
1/2 cup heavy cream (i used fat-free half & half)
1/2 cup sweet white wine
a few chopped sage leaves
1/2 cup freshly grated parmesan cheese
Preheat oven to 400 degrees and toast chopped walnuts for about 5 minutes, or until browned.
Bring a pot of water to a boil and add pasta. Bring back to a boil and cook according to package directions. (If it's fresh, cook for only a few minutes.) Drain and set aside.
Microwave butternut squash until softened (about 5 to 7 minutes.)
Heat oil in skillet and add chicken. Cook until no longer pink.
Melt the butter in a saucepan and add the heavy cream and wine. Cook for a few minutes on high heat until the sauce reduces and thickens. Add the nutmeg, salt, pepper, and sage. Take off the heat and add parmesan cheese.
Add sauce, squash, and chicken to the pot of pasta and stir to mix. Top each serving with chopped walnuts.