What are the main ingredients in Chicken & Creamy Beetroot Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Chicken & Creamy Beetroot Pasta?

Calories: 2108, Carbs: 77 grams, Fat: grams, Protein: 56.1 grams, Sugar: 5.6 grams, Salt: 149 grams

How do I prepare Chicken & Creamy Beetroot Pasta?

TAGLIATELLE TIME!: Spoon up the pasta into a bowl. Top with the chicken slices and pour over the sage & pecan burnt butter. Top with dollops of sour cream and garnish with the crispy sage leaves. Dig in! GRILL THE CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil. FRAGRANT BUTTER: Return the pan, wiped down, to medium heat. When hot, toast the chopped pecans until browned, 3-5 minutes (shifting occasionally). Add 30g of butter and the chopped sage, and fry until the butter is golden brown and the sage is crispy. Remove from the heat, pour into a bowl, and cover. OH-SO-CREAMY SAUCE: Return the pan, wiped down, to low-medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes. Add the cream and 100ml of the reserved pasta water. Simmer until slightly reduced, 1-2 minutes. Add the cooked pasta and the rinsed spinach. Stir to combine until the spinach has wilted. Add a splash of water if too thick. Remove from the heat and season.

What should be prepared from my kitchen to make Chicken & Creamy Beetroot Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Chicken & Creamy Beetroot Pasta

A luxurious spinach sauce with garlic and fresh cream is tumbled through ruby beetroot pasta and crowned with a beautiful golden chicken breast and dollops of creamy sour cream. Oh, and just you wait for the grand finale of golden aromatic butter, infused with toasted pecans and fresh sage. Yummy!

Chicken & Creamy Beetroot Pasta

with sage and pecan nut burnt butter

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot Tagliatelle
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Cream
Fresh Sage
Garlic Heads
Pecan Nuts
Sour Cream
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of Chicken & Creamy Beetroot Pasta

Serves 1

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
GRILL THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRAGRANT BUTTER
Return the pan, wiped down, to medium heat. When hot, toast the chopped pecans until browned, 3-5 minutes (shifting occasionally). Add 15g of butter and the chopped sage, and fry until the butter is golden brown and the sage is crispy. Remove from the heat, pour into a bowl, and cover.
OH-SO-CREAMY SAUCE
Return the pan, wiped down, to low-medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes. Add the cream and 50ml of the reserved pasta water. Simmer until slightly reduced, 1-2 minutes. Add the cooked pasta and the rinsed spinach. Stir to combine until the spinach has wilted. Add a splash of water if too thick. Remove from the heat and season.
TAGLIATELLE TIME!
Spoon up the pasta into a bowl. Top with the chicken slices and pour over the sage & pecan burnt butter. Top with dollops of sour cream and garnish with the crispy sage leaves. Dig in!

Beetroot Tagliatelle - 100g
Free-range Chicken Breast - 1
Pecan Nuts - 15g
Fresh Sage - 3g
Garlic Heads - 1
Fresh Cream - 60ml
Spinach - 40g
Sour Cream - 20ml

Download the Recipe

Serves 2

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
GRILL THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRAGRANT BUTTER
Return the pan, wiped down, to medium heat. When hot, toast the chopped pecans until browned, 3-5 minutes (shifting occasionally). Add 30g of butter and the chopped sage, and fry until the butter is golden brown and the sage is crispy. Remove from the heat, pour into a bowl, and cover.
OH-SO-CREAMY SAUCE
Return the pan, wiped down, to low-medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes. Add the cream and 100ml of the reserved pasta water. Simmer until slightly reduced, 1-2 minutes. Add the cooked pasta and the rinsed spinach. Stir to combine until the spinach has wilted. Add a splash of water if too thick. Remove from the heat and season.
TAGLIATELLE TIME!
Spoon up the pasta into a bowl. Top with the chicken slices and pour over the sage & pecan burnt butter. Top with dollops of sour cream and garnish with the crispy sage leaves. Dig in!

Beetroot Tagliatelle - 200g
Free-range Chicken Breasts - 2
Pecan Nuts - 30g
Fresh Sage - 5g
Garlic Heads - 1
Fresh Cream - 125ml
Spinach - 80g
Sour Cream - 40ml

Download the Recipe

Serves 3

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
GRILL THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRAGRANT BUTTER
Return the pan, wiped down, to medium heat. When hot, toast the chopped pecans until browned, 3-5 minutes (shifting occasionally). Add 45g of butter and the chopped sage, and fry until the butter is golden brown and the sage is crispy. Remove from the heat, pour into a bowl, and cover.
OH-SO-CREAMY SAUCE
Return the pan, wiped down, to low-medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes. Add the cream and 150ml of the reserved pasta water. Simmer until slightly reduced, 2-3 minutes. Add the cooked pasta and the rinsed spinach. Stir to combine until the spinach has wilted. Add a splash of water if too thick. Remove from the heat and season.
TAGLIATELLE TIME!
Spoon up the pasta into a bowl. Top with the chicken slices and pour over the sage & pecan burnt butter. Top with dollops of sour cream and garnish with the crispy sage leaves. Dig in!

Beetroot Tagliatelle - 300g
Free-range Chicken Breasts - 3
Pecan Nuts - 45g
Fresh Sage - 8g
Garlic Heads - 1
Fresh Cream - 170ml
Spinach - 120g
Sour Cream - 60ml

Download the Recipe

Serves 4

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
GRILL THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRAGRANT BUTTER
Return the pan, wiped down, to medium heat. When hot, toast the chopped pecans until browned, 3-5 minutes (shifting occasionally). Add 60g of butter and the chopped sage, and fry until the butter is golden brown and the sage is crispy. Remove from the heat, pour into a bowl, and cover.
OH-SO-CREAMY SAUCE
Return the pan, wiped down, to low-medium heat with a drizzle of oil. When hot, sauté the grated garlic until fragrant, 1-2 minutes. Add the cream and 200ml of the reserved pasta water. Simmer until slightly reduced, 2-3 minutes. Add the cooked pasta and the rinsed spinach. Stir to combine until the spinach has wilted. Add a splash of water if too thick. Remove from the heat and season.
TAGLIATELLE TIME!
Spoon up the pasta into a bowl. Top with the chicken slices and pour over the sage & pecan burnt butter. Top with dollops of sour cream and garnish with the crispy sage leaves. Dig in!