Recipe Library: Chicken and Butternut Pasta

Ingredients

• 2 table spoons (30ml) cooking oil
• 500g (approximately 1lb) of chicken breast meat cut into 1cm (0.5 inch) cubes
• 2 rashers of bacon chopped into 6mm (0.25 inch) squares
• 225g (8 oz) of onion, peeled and finely chopped
• 2 cloves of garlic (or to taste), skinned and crushed
• Approximately 300g (11 oz) of butternut or other squash, see above, cut into 1cm (0.5 inch) cubes
• 400g (14oz) of canned chopped tomatoes. Some of these may be substituted with fresh de-skinned chopped tomatoes if available to improve the flavour of the dish.
• 1 glass (, 125ml 6 oz) of red wine (we used a Merlot)
• 1 fresh Jalapeno chilli (optional) de-seeded but left whole for a subtle heat or chopped for a more vigorous energy
• Salt and pepper to taste
• Dried Mixed herbs and/or Oregano added to taste, start with 2 level teaspoons (10ml)