Do you often ask yourself, what shall I make tonight after a long hard day or feel like having an instant dinner prepared within 30 minutes? This Chicken Pesto with Mashed Butternut Squash recipe is not just quick and delicious but nutritious too. You will love the sweet and nutty squash and the soft & juicy chicken loaded with an instant homemade egg yolk sauce over it. Enjoy this quick and vibrant dinner while saving some extra hours for your family, even in the middle of the week. Check this out!

Ingredients for Chicken Pesto:
Chicken breast: 2 (Cut in thin strips)
Garlic: 4-5 cloves (Finely chopped)
Pesto sauce/ paste: 2-3 teaspoons
Dry parsley: 1 teaspoon

Ingredients for Sauce:
Egg yolks: 4
Butter: 1 tablespoon

Other ingredients:
Butternut squash: 1
Fresh basil leaves: 4-5 (Chopped)
Fresh coriander leaves: 3-4 tablespoons (Chopped)
Grated cheese: 4-5 tablespoons
Salt: As per taste
Olive oil: As required
Extra virgin olive oil: 2 tablespoons

Preparation: 25 to 30 minutes, serves two persons.

Step 1: Cut the butternut squash into 2 pieces and put it in a microwave-proof utensil. Season with a pinch of salt, pepper powder, and drizzle with a few drops of olive oil. Microwave it at high temperature for 15 minutes or until it’s cooked and turns golden and keep it aside.

Step 2: Heat a pan and add 2-3 teaspoons of olive oil. Once the oil is hot enough, add chopped garlic followed by the chicken. Saute it for a couple of minutes and add the pesto sauce, dry parsley, a pinch of salt (be careful as the pesto sauce will have salt in it), and ground white pepper. Stir it until the water comes out from the chicken and let it dry. Sprinkle some water (about 1/4th of a cup) over it and cover with the lid. Let it cook on a low flame until the water is completely dried.

Step 3: Now to make the egg yolk sauce, separate the yolks from the white part carefully. In a bowl melt one tablespoon butter and let it cool down slightly. Add 2 tablespoons of extra virgin olive oil mix it followed by the egg yolks, a pinch of salt, and black pepper. Whisk the sauce and keep it aside.

Step 4: Scoop out the butternut squash in a mixing bowl and discard the skin. Mash the squash with a masher or fork and add 1 tablespoon butter, grated cheese, a pinch of salt, and pepper. Also, add chopped basil and coriander leaves and mix it well.

Serve the mashed squash along with the chicken pesto along with a couple of spoons of the egg yolk sauce fresh and enjoy this quick and exotic meal at your home.

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