avec sauce à la crème et sauge frite
Ingrédients : Côtelette de porc • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Courge musquée • Linguines (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Échalote • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Sauge • Ail • Flocons de piment.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Sauge
7 g
Courge musquée, en dés
170 g
Crème
237 mL
Échalote
1 unit(s)
Linguines
170 g
Gousses d'ail
2 unit(s)
Moutarde de Dijon
0.5 tbsp
Flocons de piment
4 g
Parmesan, râpé grossièrement
0.25 cup
Huile
2 tbsp
Sel
0.25 tsp
Beurre
2 tbsp
Poivre
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.
- To a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. 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 for 1 min, until crisp. 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 chili 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
59
g
Protein
295
mg
Cholesterol
690
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
avec sauce à la crème et sauge frite
