with roasted butternut squash and Brussels sprouts
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Halve any large butternut squash pieces to roughly match smaller pieces.
Cut mushrooms into ¼" slices.
Peel and mince shallot.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
[PIC: Brussels, mushrooms, shallot, butternut]
Start the Vegetables
Place butternut squash and brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven, 12 minutes.
While vegetables roast, sear chicken.
[PIC: veg on baking sheet
Finish the Chicken and Vegetables
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
After 12 minutes, carefully remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil. Transfer chicken, seared side up, to empty space. Reserve pan; no need to wipe clean.
Roast in hot oven until butternut squash is fork-tender, Brussels sprouts edges begin to brown, and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken and vegetables roast, make sauce.
[PIC: chicken and veg on baking sheet]
Start the Sauce
Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir constantly until edges are golden-brown and tender, 2-3 minutes.
Add mushrooms and stir occasionally until browned, 4-6 minutes.
Stir in seasoning blend, ¼ tsp. salt, and a pinch of pepper.
[PIC: veg in pan]
Finish Sauce and Finish Dish
Stir cream sauce base and 2 Tbsp. water into hot pan until combined. Bring to a low simmer. A low simmer should be a few gentle bubbles.
Once simmering, cook, 1 minute.
Remove from burner. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached, up to 2 Tbsp.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
[PIC: sauce in pan]
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