avec feuilles de sauge frites
Ingrédients : Poitrines de poulet biologique • Linguines (œuf, blé) (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) • Courge musquée • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Oignon jaune • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Graines de citrouille • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Sauge • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Tranches de bacon
100 g
Linguines faîches
227 g
Courge musquée, en dés
170 g
Oignon, haché
56 g
Sauge
7 g
Crème
113 mL
Parmesan, râpé grossièrement
0.25 cup
Mélange d'épices pour sauce crémeuse
10 g
Fromage à la crème
2 unit(s)
Graines de citrouille
28 g
Sel d’ail
4 g
Sel*
0.063 tsp
Poivre*
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
