Summary

Ingredients

• 200 g spahetti
• 1 tablespoon butter

For the sauce:

• 300 g chicken breast
• 1 teaspoon clarified butter
• salt and pepper
• Paprika powder
• 1 teaspoon butter
• 1 clove garlic
• 1 small onion (s)
• 300 g butternut squash (se) or Hokkaido
• 1 tablespoon flour
• 100 ml white wine
• 150 ml chicken broth
• 150 ml cream
• 1 tablespoon thyme

Moreover:

• Parmesan, freshly grated

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Instructions

1. Finely chop the garlic and onion, cut the pumpkin into small cubes.
2. Chop the chicken breast and fry it in the hot clarified butter, then season and remove from the pan. Add butter, sauté the garlic and onions in it. Add the pumpkin, dust everything with flour and then deglaze with white wine. Add the broth and cook the whole thing just until soft. Add the cream and thyme and reduce the sauce. Season to taste with salt and pepper.
3. In the meantime, cook the spaghetti and mix with the butter. Serve the spaghetti and sauce with some grated cheese.