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Chicken and Butternut Pasta in a Creamy Sage Sauce

Chicken and Butternut Pasta in a Creamy Sage Sauce

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If you’re looking for a meal that screams “appetising,” then you should try adding chicken fillet and butternut to your pasta. This pasta is infused with sage and crushed garlic that will make the 35 minutes cooking time, absolutely worth the wait.

Preparation time


200 g durum wheat macaroni
15 ml sunflower oil
10 ml crushed garlic
1 onion, diced
400 g chicken fillet, sliced
300 g butternut, peeled and cubed
500 ml milk
Knorr chicken and Mushroom Pan Dry Cook-in-Sauce
2.5 ml Robertsons sage
30 ml cream
30 g rocket

Preparation method

Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the macaroni until al dente (cooked but firm to the bite) then drain and set aside
Heat oil in a large pot or deep pan and fry the garlic and onion until soft
Add the chicken fillet and fry until well browned on all sides
Add the butternut, milk, and stir in the contents of the sachet of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce together with the sage
Allow to simmer for 15 – 20 minutes on a low heat stirring occasionally or until the butternut is tender
Remove from the heat and stir through the cream and rocket
Combine the sauce with the cooked macaroni and transfer to a serving dish and garnish with Parmesan shavings and freshly cracked black pepper and serve immediately

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