jbrechtel
ed70f6e3c2
Downloaded recipe images from source URLs (NYT Cooking, Love & Lemons, Food Network, etc.) via og:image scraping and DuckDuckGo search + page scraping for recipes without direct source URLs.
55 lines
1.2 KiB
Plaintext
55 lines
1.2 KiB
Plaintext
image: https://roux.roo.lol/recipe-images/arugula-pesto-chicken-with-pecans-roasted-butternut.webp
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---
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title: Arugula Pesto Chicken with Pecans & Roasted Butternut
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servings: 2
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prep_time: 25 minutes
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time: 25 minutes
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category: main course
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tags:
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- chicken
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- garnish-and-gather
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- orzo
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- pesto
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---
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Preheat oven to 375°
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Chop sage
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On a sheet pan, combine butternut squash with 1 1/2 tablespoons oil, honey from honey sticks, sage, salt & pepper
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Roast for 18-22 minutes, until tender, tossing halfway through
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Bring a pot of salted water to a boil for the orzo
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In a sauté pan, heat 1 tablespoon oil over medium
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Pat chicken dry then season with salt & pepper
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Add chicken to hot pan and cook 6-9 minutes per side, until cooked through, then remove from pan and keep warm
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Add orzo to boiling water and cook 8-10 minutes, until tender, then drain
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Zest and juice lemon(s), keeping separate
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Trim roots from arugula, if any
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In a food processor or blender, combine arugula, lemon juice, 3-4 tablespoons olive oil, parmesan, pecans, salt & pepper
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Crumble goat cheese
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Combine orzo with roasted squash, goat cheese, lemon zest, salt & pepper
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Scoop orzo onto a plate and top with chicken. Drizzle arugula-pecan pesto over top |