Chicken Butternut Pasta With Creamy Sage Sauce Recipes

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PASTA WITH BUTTER, SAGE AND PARMESAN



Pasta With Butter, Sage And Parmesan image

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Provided by Mark Bittman

Categories     quick, pastas

Time 20m

Yield 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  • When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY SAGE BUTTER SAUCE



Creamy Sage Butter Sauce image

A rich and creamy white sauce, served best over angel hair pasta.

Provided by favrelvr04

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 stick unsalted butter
10 fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g

BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

Steps:

  • Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
  • Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
  • Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

CHICKEN & BUTTERNUT PASTA WITH CREAMY SAGE SAUCE



Chicken & Butternut Pasta With Creamy Sage Sauce image

Make and share this Chicken & Butternut Pasta With Creamy Sage Sauce recipe from Food.com.

Provided by English_Rose

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium butternut squash, peeled, deseeded and cut into chunks
2 tablespoons olive oil
4 1/2 ounces cream cheese with garlic and herbs
2 large chicken breasts, cut into bite sized chunks
1 1/4 cups chicken broth
1 onion, diced
4 sprigs sage, leaves picked off and chopped
7 ounces tagliatelle pasta noodles

Steps:

  • Heat the oven to 400°F Toss the squash in 1 ½ tsp oil and tip into a large roasting tin. Roast in the oven for 25 mins stirring half way through.
  • While the squash is cooking, heat the remaining oil in a large frying pan, throw in the onion and sauté for 5 mins until soft, add the chicken and cook for a further 5 mins until browned all over.
  • Pour in the broth and simmer until the chicken is cooked through and the broth has reduced.
  • While the chicken is cooking, cook the pasta according to the pack instructions then drain.
  • Add in the roasted squash to the chicken then the sage and cheese stir well. Add 2 spoonfuls of the sauce to the pasta and stir inches Divide the pasts between 4 plates and top with the chicken.

Nutrition Facts : Calories 527.1, Fat 16.4, SaturatedFat 3.6, Cholesterol 88.3, Sodium 307, Carbohydrate 71.8, Fiber 7.7, Sugar 8.6, Protein 26.8

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

BUTTERNUT SQUASH CANNELLONI WITH SAGE-WALNUT CREAM SAUCE



Butternut Squash Cannelloni with Sage-Walnut Cream Sauce image

Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 16

3 tablespoons unsalted butter
1 onion, diced
1 butternut squash (2 1/2 to 3 pounds), peeled, seeded, and roughly chopped (about 1-inch pieces)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon plus 2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
1 cup ricotta cheese
1 pound spinach, Swiss chard, or other greens (about 2 bunches)
2 tablespoons extra-virgin olive oil
8 ounces dried pasta sheets (about twelve 5-by-7-inch rectangles)
Sage-Walnut Cream Sauce
Fresh sage leaves, for garnish

Steps:

  • To make filling, heat 2 tablespoons butter in a large skillet with sides over medium heat. Add onion; cook until it begins to soften, about 3 minutes. Add squash cubes; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add cinnamon, nutmeg, cayenne pepper, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 cup water. Reduce heat, cover, and cook, stirring occasionally, until very tender, about 20 minutes.
  • Mash mixture with potato masher or wooden spoon, and transfer to a medium bowl to cool. When cool, stir in Parmesan and ricotta. Set aside in refrigerator until ready to assemble.
  • Wash the spinach or greens well. Remove and discard stems. Roughly chop spinach into smaller pieces. Heat remaining tablespoon butter in a large skillet over medium heat. Add spinach a little at a time; cook, tossing, until wilted and any liquid has evaporated. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.
  • Heat oven to 375 degrees. Bring a large pot of water to a boil. Add the olive oil and remaining tablespoon coarse salt. One at a time, add pasta sheets to boiling water, and cook until al dente, 2 to 3 minutes less than manufacturer's instructions. Remove the pasta sheets with tongs, and drain them in a colander.
  • To assemble the cannelloni, lay out the pasta sheets on work surface. Spoon about 1/2 cup filling down the center of a sheet, and top with a heaping tablespoon of spinach. Brush one long side of pasta with water, roll up, starting with other long side, and seal. Repeat with the remaining pasta and filling. Spread half of the sage-walnut cream sauce in the bottom of a 9-by-13-by-2-inch baking dish. Place the cannelloni in the bottom of the dish, and cover with remaining sauce. Garnish with a few sage leaves. Bake until top starts to brown and filling is bubbling, about 30 minutes. Serve.

SUPER SUPPERS PARMESAN CHICKEN WITH CREAMY SAGE SAUCE



Super Suppers Parmesan Chicken With Creamy Sage Sauce image

This isn't a copycat recipe. This is THE recipe from Super Suppers. If you've ever made it, you know you love it. If you haven't, well get cooking already! By the way, the original recipe calls for Campbell's White Cream Sauce (Bechamel), but it is rather difficult to find. If you cannot find it, just use recipe #61333 and shoot for medium thickness.

Provided by Zoesmama

Categories     Chicken Breast

Time 1h

Yield 3 chicken breasts, 3 serving(s)

Number Of Ingredients 18

3 boneless skinless chicken breasts
1/2 cup parmesan cheese, grated
1/4 cup panko breadcrumbs
1/4 cup plain breadcrumbs
4 tablespoons butter, melted
1/2 cup canola oil
1/2 tablespoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1/2 cup bechamel sauce (Campbell's white cream sauce, if available)
2 tablespoons chicken broth
2 tablespoons water
2 tablespoons white wine
2 tablespoons liquid butter
1/2 teaspoon rubbed sage
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Line a cookie sheet with foil and spray it with nonstick spray, or just use nonstick foil.
  • In a medium bowl, mix together all of the ingredients under "chicken" except for the chicken, butter and oil.
  • In a small measuring cup, mix together the oil and butter. This is called "liquid butter." You will need to save some of this for the sauce recipe.
  • Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well.
  • Coat each chicken breast with the mixture, pressing firmly while you coat.
  • Place the chicken on the foil and bake for 40-45 minutes, until breading is golden brown.
  • While the chicken is baking, make the sauce. Combine all of the sauce ingredients in a medium saucepan and whisk the ingredients together until well blended. Heat sauce until it simmers and serve with chicken. Enjoy!

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