with Cream Sauce and Fried Sage
Ingredients: Organic chicken breast • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Butternut squash • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Shallot • Parmesan cheese (milk) (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)) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Sage • Garlic • Chili flakes.
Allergens
Tags
Organic Chicken Breast
2 unit(s)
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
4 g
Parmesan Cheese, shredded
0.25 cup
Oil
2 tbsp
Salt
0.25 tsp
Butter
2 tbsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- 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 for 22-24, until golden and tender.
- Meanwhile, thinly slice half the sage. Remove remaining sage leaves from the stems.
- Peel, then mince shallot and 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.
- 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 for 3-4 min, stirring occasionally, until chicken is cooked through.**
- Season with salt and pepper.
- Transfer chicken to a large bowl.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the 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 for 2-3 min, stirring occasionally, until fragrant.
- Add sliced sage, Dijon, reserved pasta water and cream. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- To the pot with linguine, add cream sauce, chicken and half the Parmesan. Toss to combine.
- Divide linguine between plates.
- Top with roasted squash.
- Sprinkle fried sage and remaining Parmesan over top.
- Sprinkle chilli flakes over top, if you like.
1240
kcal
Calories
75
g
Fat
37
g
Saturated Fat
87
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
58
g
Protein
295
mg
Cholesterol
690
mg
Sodium
1.5
g
Trans Fat
1300
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
