Boistfort Valley Farm
Community Supported Recipe Box

Grilled Chicken Butternut Squash Papardelle

To prepare the toasted pumpkin seeds: 1 cup pumpkin seeds, 2 egg whites, 1/8 cup sugarToss together – spray a non-stick cookie sheet and bake in a 350-degree oven for 20 minutes, checking and stirring half way through. Let cool, than break apart the seeds.


  • 6 each 5-ounce boneless, skinless chicken breasts
  • 1 medium walla walla onion,sliced thin¼ cup olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon shallot, minced
  • 1 tablespoon fresh rosemary, chopped 2 cups shiitake mushrooms, sliced
  • To taste salt & pepper
  • 6 cups wintergreens
  • 1/2 cup white wine,
  • 1 medium butternut squash, peeled, seeded, cut into 1 inch pieces
  • 2 cups chicken stock ,
  • 2 pounds lemon pepper papardelle, cooked al dente salt & pepper to taste
  • 1/4 cup butter cubed to taste,
  • 1 cup candied pumpkin seeds (see above)
  • 1 cup crumbled goat cheese


serves: 6
dish: main
season: fall

Marinate the chicken breasts overnight with the garlic, rosemary, olive oil and a small amount of salt and fresh ground pepper. Meanwhile, peel, seed and dice the butternut squash. Steam until tender. Puree half and reserve the other half for the dish. Using the George Foreman Grill, cook the chicken breasts until done – approximately 4 to 6 minutes. Cool the chicken slightly and slice into thin strips. Heat a small amount of olive oil into a large saucepan. Add the onions. Cook until lightly brown. Add the shiitake mushrooms, shallots and garlic. Cook until the mushrooms are tender. Add the winter greens; sauté for one minute. Add the chicken and the diced butternut squash. Sauté for one minute more. Deglaze the pan with white wine, reduce by half and add the chicken stock, pureed butternut squash. Reduce until the sauce begins to thicken. Finish by tossing in the pasta and the butter. Adjust the seasoning. Top with crumbled goat cheese and candied pumpkin seeds.

Chef Cameon Orel of the Beach Café (for KCPQ TV)