with Cream Sauce and Fried Sage
The flavours of the season come together in this delectable linguine dish! Roasted butternut squash, sliced chicken, creamy garlic and fried sage will make your palate sing. Ingredients: Chicken breast • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Butternut squash • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Sage • Garlic • Chili flakes.
Allergens
Utensils
Tags
Sage
7 g
Butternut Squash, cubes
170 g
Cream
237 mL
Shallot
1 unit(s)
Linguine
170 g
Garlic, cloves
2 unit(s)
Dijon Mustard
0.5 tbsp
Chili Flakes
1 tsp
Parmesan Cheese, shredded
0.25 cup
Chicken Breasts
2 unit(s)
Oil
2 tbsp
Salt
0.25 tsp
Unsalted Butter
2 tbsp
Pepper
0.25 tsp
- Add squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, until golden-brown and tender, 22-24 min.
- Meanwhile, thinly slice half the sage. Remove remaining sage leaves from the stems.
- Peel, then mince shallot.
- Peel, then mince garlic.
- Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then sage leaves. Fry until crisp, 1 min. Transfer to a paper towel-lined plate.
- Add chicken to the same pan with residual sage oil. Cook over medium-high heat, stirring occasionally, until chicken is cooked through, 3-4 min.** Season with salt and pepper.
- Transfer chicken to a plate and cover to keep warm.
- Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- When linguine is done, drain then return linguine to the same pot, off heat.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then shallots and garlic. Cook, stirring occasionally, until fragrant, 2-3 min.
- Add sliced sage, Dijon and cream. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
- Add cream sauce, half the Parmesan to the pot with linguine. Toss to combine.
- Divide linguine between plates.
- Top with roasted squash and chicken.
- Sprinkle fried sage and remaining Parmesan over top.
- Sprinkle chilli flakes over top, if desired.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook pork.**
1240
kcal
Calories
75
g
Fat
37
g
Saturated Fat
85
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
58
g
Protein
300
mg
Cholesterol
690
mg
Sodium
1.5
g
Trans Fat
1250
mg
Potassium
250
mg
Calcium
4
mg
Iron
