with Fried Sage Leaves
Ingredients: Chicken breast • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Butternut squash • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Yellow onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (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)) • Pepitas • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Bacon Strips
100 g
Fresh Linguine
227 g
Butternut Squash, cubes
170 g
Onion, chopped
56 g
Sage
7 g
Cream
113 mL
Parmesan Cheese, shredded
0.25 cup
Cream Sauce Spice Blend
10 g
Cream Cheese
2 unit(s)
Pepitas
28 g
Garlic Salt
4 g
Salt*
0.063 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, preheat oven to 450°F.
- Bring a large pot of salted water to a boil over high. Reduce heat until needed in step 5.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, line a plate with paper towels.
- Cut bacon crosswise into 1/2-inch strips.
- When the pan is hot, add bacon. Cook for 5-7 min, stirring often, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to the prepared plate.
- Reserve bacon fat in pan. (NOTE: You will use pan with bacon fat in steps 2 and 4.)
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When bacon is done, reheat the same pan with residual bacon fat over medium-high.
- When hot, add chicken. Sear for 1-2 min per side, until golden.
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven for 10-12 min, until cooked through.**
- Strip sage leaves from stems on a clean cutting board. (NOTE: You will use leaves and stems.)
- Heat a medium pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, onions, Cream Sauce Spice Blend and sage stems. Stir for 1-2 min, until fragrant.
- Add squash, cream, cream cheese, garlic salt and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high, then reduce heat to medium.
- Cook for 10-12 min, until squash is tender.
- Remove from heat, then remove and discard sage stems.
- Using a masher, mash mixture until sauce reaches desired creaminess.
- Meanwhile, reheat the pan with residual bacon fat over medium-high.
- When hot, add pepitas and sage leaves. Fry for 1 min, until pepitas are golden and sage begins to crisp.
- Using a slotted spoon, transfer fried pepitas and sage leaves to the paper towel-lined plate with bacon. Season fried pepitas and sage leaves with salt while still hot. Set aside.
- Meanwhile, return water to a boil over high.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, 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.
- To the pot with linguine, add sauce, half the bacon and half the Parmesan. Season with pepper, then stir to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)
- Thinly slice chicken.
- Divide linguine between bowls. Top with chicken.
- Sprinkle fried pepitas and sage leaves, remaining bacon and remaining Parmesan over top.
1280
kcal
Calories
72
g
Fat
33
g
Saturated Fat
85
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
66
g
Protein
315
mg
Cholesterol
1780
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
300
mg
Calcium
4
mg
Iron
