Chicken 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
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.
Ingredients
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 contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tsp
Chili Flakes
(May contain traces of: Milk, Sesame, Wheat, Soy, Sulphites, Tree nuts, Mustard, Triticale, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.**
