This pasta is my favorite childhood comfort food. It is called Sailor’s Spaghetti, or “Makaroni po-flotski” (in Russian), because it is so easy and quick to make anywhere, even at sea (if you’ve got chicken), and it was probably originally created by a ship’s cook. This version features an addition of the creamy Alfredo sauce and sweet roasted butternut squash.
Ingredients: (4 servings)
5 cups cooked elbow macaroni
1-2 tablespoons vegetable oil
6 ounces ground chicken
2/3 cup onions, minced
1 ½ cup Newman’s Own Alfredo Pasta Sauce
About 4 cups butternut squash, peeled, cut in 1-inch chunks
2 tablespoons olive oil
Salt, pepper to taste
2 tablespoons fresh rosemary
Directions:
Pre-heat the oven to 450°F. In a baking dish, place butternut squash, season with salt and pepper and drizzle with olive oil. Roast for about 15-20 minutes, tossing several times, until squash is tender.
Mix the chicken and onions in a large bowl and season with salt and pepper. Heat the vegetable oil in a large skillet. Add chicken and onions and sauté, stirring frequently, for a few minutes, until chicken is just cooked through. Mix in Newman’s Own Alfredo Sauce and macaroni and cook until the sauce and macaroni are heated through. Top with or mix in the roasted butternut squash and sprinkle with fresh rosemary.
Note: This dish can be made using chicken leftovers. In this case, grind the cooked chicken, sauté onions first and then add the chicken and cook for just a minute until the chicken is heated through.
This post is part of the Foodbuzz Family Bites featuring my collection of family-friendly easy-to-make lunches, snacks/salads, and dinners.
