Recipe

Triathlon Magazine Canada - - Training Nutrition -

Goat Cheese As­para­gus Chicken

over Roasted Gar­lic Sage But­ter­nut Squash Mash with Wilted Greens, White Bean and Pome­gran­ate

16 chicken, thinly sliced As­para­gus (20 sprigs ap­prox.) 20 oz. but­ter­nut squash cubes (fresh or frozen) 150 ml of low-sodium chicken broth 1/2 pome­gran­ate (peeled & seeds re­moved) 2 tsp of dried Ital­ian herbs 4 tsp of olive oil 1/2 head of gar­lic 1 tsp of basil pesto 1 goat cheese log (4 oz.) 4 cups of greens (baby spinach/ baby kale) 2 tsp of Di­jon mus­tard 1 tsp of dried sage 1 can of white kid­ney beans, rinsed and drained Salt and pep­per to taste

Pre­heat oven to 350 de­grees F.

Di­rec­tions Prepa­ra­tion Time: 30 min. Cook Time: 35 min. Serv­ings: Orig­i­nal recipe serves 4 Roasted Gar­lic Sage But­ter­nut Squash Mash 1. Place half a head of gar­lic on a cookie sheet, and driz­zle 1 tea­spoon of olive oil on top. Smear the oil well all over the gar­lic head. 2. Place cookie sheet in oven. Roast gar­lic for 15 min. Then re­move from heat. 3. Bring a large saucepan of wa­ter to boil. 4. When the wa­ter has come to a boil, add pack­age of cubed but­ter­nut squash. Cook un­til soft­ened (10 to 15 min). Re­move from heat and drain wa­ter. 5. Mash the squash in saucepan. Re­move outer skin from the roasted gar­lic. Add four to five cloves of gar­lic (add more for gar­lic lovers), and con­tinue to mash un­til de­sired con­sis­tency. 6. Re­heat the same pan you used for the as­para­gus to medium, and add squash and gar­lic mash. 7. Add 1/2 of goat cheese log (2 oz.) and con­tinue to stir un­til evenly mixed into mash. 8. Con­tin­u­ing to stir, slowly add chicken broth. Adding small amounts at a time (2/3 cup) 9. Stir in 1 tea­spoon of sage. 10. Add salt and pep­per to taste. 11. Re­duce tem­per­a­ture to low. Let mash sim­mer. Re­mem­ber to stir from time to time.

Goat Cheese As­para­gus Chicken (Cook Time 35 min­utes)

1. On a veg­etable cut­ting board, cut the bot­tom 1/3 ends off the as­para­gus and rinse. 2. On a meat cut­ting board, lay chicken hor­i­zon­tally flat.

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