Chicken and Butternut Squash Linguine
with Cream Sauce and Fried Sage
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
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)
4 g
Chili Flakes
(May contain traces of: Milk, Sesame, Wheat, Soy, Sulphites, Tree nuts, Mustard, Triticale, 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, 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.
