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Seared Chicken & Roasted Golden Beets with Parmesan Garlic Cream Sauce

Seared chicken with roasted beets over creamy garlic and rosemary linguine.
Difficulty: Easy
Time: 30-35 min
Calories: 618 Fat: 14g Carbs: 65g Protein: 58g

ABOUT THE DISH

Simple, fresh and comforting. Tender seared chicken and roasted golden beets are the perfect topping for this creamy, herby linguine. Don’t be afraid to try a medium-bodied Italian red wine with this dish, if you’re a wine sipper!

Ingredients
Linguine
Golden beets
Garlic
Parsley
Rosemary
Shallot
Parmesan
Chicken breasts
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Cooking terms for this recipe

Deglaze To dissolve the small particles of sautéed meat left in a pan by adding liquid and heating, then scraping pieces off the bottom of pan.
Roast To cook food with dry heat in an oven or over a fire.
Simmer To stew gently below or just at boiling point.

What you need

Large pot

Foil-lined baking sheet

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425ºF. Bring 6 cups salted water to a boil in a large pot. Wash and dry all produce. Peel beets, slice in half then again into 1/4” half-moons. Mince or grate garlic. Mince parsley leaves and stems. Remove rosemary from stem and mince. Peel and mince shallot. Grate Parmesan cheese. Remove chicken breasts from package; rinse and pat dry.

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Step 2: ROAST BEETS

Pile beets on a foil-lined baking sheet. Drizzle with 2 Tbsp. oil. Season with a pinch of salt and pepper; toss well with your hands and spread into a single layer. Place in oven and roast for 20 min until beets have started to caramelize slightly.

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Step 3: COOK PASTA

Add linguine to boiling water, stir and cook for 8-10 min until al dente. Reserve 1 cup cooking liquid. Drain well and return to pot; drizzle with a small amount of oil to keep from sticking together. While the pasta is cooking, move on to sear the chicken (Step #4).

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Step 4: SEAR CHICKEN

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Season chicken breasts with a pinch of salt and pepper. Add chicken to hot pan; sear 2-3 min per side until golden and firm. Chicken will not be fully cooked at this point.

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Step 5: MAKE SAUCE

Slide chicken to side of pan. Add shallot and garlic, sauté for 1-2 min. Deglaze pan with 1 cup reserved pasta cooking liquid. Bring to a simmer then slowly add heavy cream while stirring. Gradually stir in Parmesan until cheese has melted. Add rosemary and simmer for 2-3 min until sauce has thickened slightly. Remove chicken from pan and set aside. Add linguine and ¾ of the parsley, toss with cream sauce. USDA reommends cooking poultry to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide linguine between two bowls. Bias slice chicken breasts; place on top of pasta alongside beets. Garnish with remaining parsley.