Recipe

Autumnal Orecchiette Pasta

Name: Autumnal Orecchiette Pasta
Ingredients: 8 oz Butternut squash (diced); 4 oz Boar's Head Thick Cut Bacon (diced); 1 tbsp Olive Oil; 1 bunch Tuscan kale; 0.5 lb Orecchiette Pasta; 8 oz Boar's Head EverRoast® Chicken Breast (dinner cut); 0.75 cup Boar's Head Pecorino Romano Cheese (grated); Fresh parsley (for garnish)

Cozy up to the homestyle flavor in our autumnal orecchiette pasta, topped with our slow-roasted EverRoast_® Chicken for added delight.

Serves

Ingredients

8oz

Butternut squash, diced

4oz

Boar's Head Thick Cut Bacon, diced

1tbsp

Olive Oil

1bunch

Tuscan kale

½lb

Orecchiette Pasta

8oz

Boar's Head EverRoast_® Chicken Breast, dinner cut

¾cup

Boar's Head Pecorino Romano Cheese, grated

Fresh parsley, for garnish

Instructions

01Preheat oven to 400°F.
02In a small mixing bowl, toss butternut squash and bacon with olive oil until coated evenly. Roast for 30 minutes, adding the kale for the last 10 minutes.
03While the vegetables are roasting, bring a pot of water to a boil and cook the pasta according to package directions.
04Once the pasta is cooked and vegetables are roasted, add all ingredients to a serving bowl and toss with grated cheese. Garnish with fresh parsley.

Made with