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Chicken and Butternut Squash Linguine
with Cream Sauce and Fried Sage
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, 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
Instructions
- 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.**
