Fettucine with Butternut Squash

Fettucine with Butternut Squash Sauce

8 ounces fettucine
2 tablespoons extra virgin olive oil
1/2 cup shallot -- finely chopped
3 gloves garlic -- minced
1 pound butternut squash -- cut in 1/2" cubes
2 each boneless skinless chicken breast halves -- cooked and cut in 1/2"
cubes
6 slices Applewood-smoked bacon -- cooked and drained
1/4 cup fresh parsley -- chopped
1/4 cup fresh sage -- chopped
1 cup chicken broth, canned -- divided
1/4 cup dry sherry
1/2 teaspoon kosher salt
freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup parmesan cheese -- shredded

Bring a large pot of water to a boil. Add fettucine and cook just until
al dente.

While the pasta is cooking, heat olive oil in a large skillet over medium
heat. Add garlic and shallot and saute just until shallot begins to get
tender. Add butternut squash and 1/2 cup chicken broth. Cover skillet
and continue to cook over medium heat until squash is just tender, about
2-3 minutes.

Add parsley, sage, chicken, remaining chicken broth, salt, pepper and
sherry to
skillet; stir to combine. Reduce heat to low, and simmer, stirring
occasionally, for 5 minutes. Coarsely chop the bacon and add to skillet;
stir to combine.

Drain fettucine and return it to the pot it was cooked in. Add butter and
stir into the pasta until butter has melted and pasta is coated. Add
fettucine to the squash mixture in the skillet; toss to combine. Divide
pasta mixture evenly onto 4 plates. Sprinkle each serving with 1
tablespoon parmesan cheese. Serve.