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.