Protein Swap | Roasted Chicken Breasts with Espelette Brown Butter
Tangy Shallot & Kale Fettuccine
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
Set your sights on southern France, specifically the Pyrénées-Atlantiques, where Espelette peppers are cultivated. Their naturally rich flavour, with a warm but not hot underlying kick, spreads over these chicken breasts as they roast to tenderness. Talk about a tantalizing topper for plates of soothingly creamy strands of fettuccine luxuriating in a sauce made with spiced brown butter, garlicky wilted kale and tangy shallot petals. It makes this meal a destination unto itself.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Chopped kale
- 2 Garlic cloves
- 2 Shallots (or onions)
- 15ml Sherry vinegar
- 225g Fettuccine
- 12g Chicken demi-glace
- 60ml Heavy cream
- 3g Espelette (espelette pepper, salt)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
4 to 8 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Parchment paper
Total Fat
42 g
Saturated Fat
23 g
Sodium
990 mg
Total Carb
102 g
Sugars
9 g
Protein
58 g
Fibre
7 g
Preparation
Roast the chicken & shallots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and quarter the shallots lengthwise. In a medium bowl, combine the shallots, a drizzle of oil and S&P. Pat the chicken dry with paper towel; season with ½ the Espelette and S&P. Arrange the chicken* and shallots on a lined sheet pan and roast, flipping halfway, 20 to 22 min., until cooked through. Drizzle the shallots with the vinegar. Transfer the chicken to a cutting board and let rest for 5 min. before slicing against the grain.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the brown butter
Meanwhile, in a large pan, heat 4 tbsp butter (double for 4 portions) on medium. Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Transfer to a small heatproof bowl and season with the remaining Espelette. Reserve the pan.
Sauté the kale
Mince the garlic. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale and sauté, 3 to 4 min., until wilted; season with S&P.
Make the sauce & combine the pasta
Separate the shallot petals (halve if large). To the pan of kale, add the pasta, shallots, demi-glace, cream, ½ the brown butter and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the chicken. Spoon the remaining brown butter over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
