Creamy Pink Sauce Butternut Squash Fettuccini with chicken and crispy pancetta
1 Butternut squash, spiralized with the fettuccini blade
1 jar of marinara sauce
1/4 cup heavy whipping cream
2-3 tbsp creme fraiche
1/2 onion, diced
2-3 garlic cloves, minced
3-4 tbsp sundried tomatoes, julienne
1/4-1/2 cup of Parmesan + more for later
4-6 oz chicken breast, cubed 2 oz is pancetta
1 tbsp olive oil
Fresh basil for garnish
Salt and pepper to taste
Red pepper flakes for a bite
Cook the pancetta until crispy. Remove and place on a paper towel.
Use the pancetta fat to pan sear the cubed chicken breast until browned.
On a different pan, sautéed onions in a tbsp of olive oil over medium/high heat for 3-4 minutes. Then add the garlic for another 1-2 minutes.
Add marinara sauce and lower the heat to a simmer. Add cream, creme fraiche, and season with salt and pepper.
Add sundried tomatoes, cooked chicken and parmesan – let it summer all together about 5-10 minutes.
Add spiralized butternut squash to the sauce. Allow it to cook through in the sauce until desired tenderness is reached. It is the perfect al dente. For me that’s about 8-10 minutes When the noodles are fettuccini blade size. It would be less if it was spaghetti blade size.