Chicken Milanese with Fettucini in a Butternut Squash Sauce

This again was one of those adventures.  That is, I saw Giada create a pasta dish using Butternut Squash.  It looked beautiful.  It was not hard to make and it was good but I am trying to think what I could pair it with next time to add some zing to the actual sauce.

Recipe
Chicken Milanese:

1. Butterfly chicken breasts and then pound to an inch, inch and a half or so of thickness
2. Prepare your dredging station of flour, eggs and panko crumbs.  I added a good 2 tbsps of smoked paprika and 1 tsp of cayenne to the flour and the panko crumbs were mixed with shaved parmesan
3. Next, dredge through the flour, the eggs and lastly the panko crumbs.  Put on a tray and store in the refridgerator for at least 1 hour
4. Heat on medium high heat olive oil in a skillet for light quick frying – 2 minutes per side maximum
5. Transfer to a tray and put in a 200 degree oven for 6 – 8 minutes and then serve

Recipe
Butternut Squash Pasta Sauce:

1. Put 1 tbsp olive oil in pot over medium heat and add 1/2 diced yellow onion, 3 cloves garlic and cook for 2 – 3 minutes season with salt & pepper
2. Add diced Butternut Squash and cook for 8 – 10 minutes (see pic above for a little trick to make dicing the squash easier – slice in half and slice off bottoms) season with salt & pepper
3. Add 1 & 1/2 cups of vegetable broth and simmer for another 8 – 10 minutes
4. When squash is tender puree either with an immersion blender or with a cuisinart
5. Add 1 cup of skim milk and simmer for 2 minutes and serve with al dente pasta