Chicken Pasta with Butternut Squash in a Tomato Carbonara Sauce

Tonight we are having Ron and Sue, Mike's parents, over for dinner. It is also the night before Mike's marathon (Scotiabank Waterfront Marathon), so I needed something hearty with pasta and something easy for four people. This recipe turned out delicious and everyone really enjoyed it! Because it has so much squash there is no need to side with a salad - it's good all on it's own! 

Prep time: 15 minutes 
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Serves 4 with some leftovers


Ingredients
1 butternut squash, seeded, skinned and cut into cubes
1 onion, chopped
1 tomato, chopped
6 slices bacon
1/4 cup grated parmesan, and some for topping
1/4 cup store bought tomato sauce, and some for topping
2 egg whites 
2 tsp garlic, minced
1/4 cup cream
1/4 tsp dried sage
1 box of whole wheat bow tie pasta
3 chicken breasts, grilled
salt and pepper
1 tbsp oil 


Directions

1. In a skillet (use one with higher sides, and that you have a lid for...later in the recipe) cook bacon.
2. While bacon is cooking, boil water and cook pasta according to box, with salt and oil.
3. Once bacon is done cooking, remove from pan and drain half the fat. 
4. Add squash, onion, tomato, garlic and sage to pan and cook, covered, until squash is soft over medium-high heat. Stir often.
5. After about 10 minutes, add bacon, chopped, to pan and continue to cook. 
6. While squash mixture is cooking, mix egg whites and cream. Once mixed add tomato sauce and grated cheese, mix well. Set aside.
7. Once pasta is done cooking, drain and put back in the pot. Add squash mixture and cream mixture to pot with the pasta and let simmer over low heat. Add grilled chicken.
8. Serve with grated parm and a dollop of tomato sauce.

To drink I served easily impressive spritzers!