••••BROWNED BUTTER PUMPKIN AND CHICKEN PASTA••••
(3-4 servings)
Ingredients:
- 450 g pumpkin, peeled and cubed
- 2 chicken breasts, cubed
- 2 tablespoons brown sugar
- 2 tablespoons butter, unsalted
- 1/2 teaspoon salt
- 1 teaspoon rosemary, chopped
- 200 g pasta
- 1/2 cup parmesan, grated
- 1 onion, sliced
- 1/2 cup cashews, toasted for serving
Ingredients for the sauce:
- 5 tablespoons butter, unsalted
- 1/4 tsp salt
- 1/4 cup heavy cream
Preparation:
- Pre-heat oven to 22o oC.
- Cook pasta according to package directions, drain.
- Melt butter in microwave and mix with brown sugar, salt, rosemary. Toss with cubed pumpkin, lay in single layer on baking pan. Bake until caramelized, about 40 minutes, turning every 10 minutes as needed.
- Meanwhile, place wide and deep pan over medium heat, add oil, onion and chicken and cook until browned, Transfer to a plate and set aside.
- Heat butter with salt in the same pan over medium heat until starts to tint to a light brown. Be cautious, as the line between brown butter and burned butter is very fine. Remove from heat when browned, add cream and stir continuously. Season to taste if necessary.
- Place pasta and chicken back in warm pan of brown butter cream sauce, add cheese and stir. Mix in pumpkin, half of the croasted cashews and toss. Top with remaining cashews and serve warm.
