Chicken Thighs and Butternut Squash Linguine
with Cream Sauce and Fried Sage- Milk
- Wheat
- Mustard
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Tree nuts
- Mustard
- Triticale
- Peanuts
Ingredients: Chicken thighs • 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.
Ingredients
270 g
Chicken Thighs
7 g
Sage
170 g
Butternut Squash, cubes
237 mL
Cream
(Contains: Milk)
1 unit(s)
Shallot
170 g
Linguine
(Contains: Wheat)
2 unit(s)
Garlic, cloves
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- 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 min, 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.
If you've opted to get chicken thighs, prep and cook in the same way recipe instructs you to prep and cook chicken breast.
