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Roasted Chicken with Brown Butter Sage Linguine
Servings: 2
Prep Time: 20 MINS
Cook Time: 45 MINS
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Ingredients
| 1 pack | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 1 | Butternut Squash, peeled and medium diced |
| 1 bunch | Swiss Chard, torn into 1” pieces |
| 1/2 cup | Chicken Stock |
| 8 oz. | Linguine |
| 3/4 cup | Butter |
| 5 | Sage Leaves |
| Shaved Manchego Cheese |
Directions
| Step 1 |
| Preheat the oven to 375 degrees. Season the chicken with salt and pepper. Place oil in a sauté pan and sear the chicken breast, 2 minutes per side. Add the butter and sage leaves and continue cooking until the butter starts to brown. Baste the chicken with the brown butter. Stop the browning process by adding the chicken stock and place the chicken in the oven for approximately 10 minutes until the chicken reaches an internal temperature of 165 degrees. |
| Step 2 |
| Bring a pot of water to a boil and cook the linguini until al dente. Remove the chicken from the pan and let it rest for 10 minutes. Using the sauté pan, melt the remaining butter. Allow to brown slightly. Add the butternut squash and sauté for 3-4 minutes until slightly tender. Add the Swiss chard and continue cooking for another 2-3 minutes and toss in the linguine. Top the pasta with the chicken breast and garnish with shaved Manchego cheese. |
