Scene: Woman stands in kitchen looking dazed and confused.
What do I do?
What do I make?
Ugh I really don’t want to go out to the grocery store! I would have to get presentable to go out into the public….I am not in the mood to be presentable.
Searches through refrigerator
Hmmm…what did I do with those sweet potatoes I bought earlier in the week?
Standing in front of pantry
I guess I can make some kind of pasta, that should be easy enough.
Ok so I have a sweet potato and some linguine…..what am I going to do with this?
I really don’t want to wait forever for this potato to bake or boil, maybe I will just go all Norman Bates and stab it with a fork and nuke it.
Sigh….but I have to make some kind of meat with it or Homeboy is going to complain.
I guess I can defrost some chicken….the faithful quick fix.
Staring at ingrediants
Ok I have pasta, sweet potato and chicken………I guess a brown butter sauce should make an appearance.
This is turning out very “Fall-y”. Who cares? It’s my kitchen I will do what I want. Maybe I will even wear white shoes after Labor day. 😀
Yeah this dish is a little out of season but you know…it’s my party and I will cry if I want to.
I absolutely loved this dish! I honestly was not sure about what I was doing it when I was making it but it turned out wonderfully. A sweet and savory pasta dish with a hint of nuttyness. Yummers!
You can save this one for the fall if you like, but who says you have to? It’s your kitchen and you can do what you want to.
Sweet Potato and Chicken Linguine with Brown Butter Balsamic Sauce (serves 2 with leftovers)
- 3 chicken thighs, chopped
- salt and pepper
- 1 sweet potato
- 1 Tbs brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp fresh grated ginger
- 5 oz. dry linguine
- 2 tbs butter
- 1 stick butter
- 1 1/2 tsp balsamic vineger
- 1/2 tsp ground sage
Season chicken with salt and pepper. In a skillet melt 1 Tbs of butter over medium-high heat, add chicken to skillet and cook until done. Transfer chicken to bowl and set aside.
Boil pasta in salted water until al dente.
Pierce the potato all over with fork. Cook potato in microwave on high until softened but still a little firm, about 6 minutes per side. Cool slightly. Peel potato with a small sharp knife and dice into cubes. Toss in brown sugar, cinnamon, ginger & nutmeg. In the same skillet melt 1 Tbs over medium-high heat, add potato mixture to skillet and cook until potatoes are tender, about 5 minutes, toss in chicken.
Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Whisk in vinegar and sage, pour over potatoes and chicken. Add cooked pasta to skillet and toss until evenly coated. Serve immediately.
If I can wear white after labor day (and tragically, I do.) then you can definitely cook sweet potatoes year round! This sounds like one fabulous pasta dish!
Mmmmm!!! I’m drooling over here.
Is it really a stick of butter and 2 additional tablespoons? This looks good but that is too much butter for me 🙁
Yes, that is correct. You can substitute the 2 tbs with something else, but he sauce is a brown butter sauce so to have enough you need to use 1 stick of butter.