BROWN BUTTER & SWEET POTATO RIGATONI
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Ingredients
  • 2 sweet potatoes, peeled and cubed
  • 3 cups brussels sprouts, halved
  • 4 chicken breasts, cooked and shredded
  • 1 red onion, diced
  • 2 tablespoon olive oil
  • 12 tablespoons butter
  • 1 pound whole wheat rigatoni, cooked al dente
  • 1 cup pecans, coarsely chopped
  • 1 cup dried cranberries
  • ½ cup blue cheese, crumbled
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle sweet potatoes, brussels sprouts, and red onion with olive oil. Season with salt & pepper.
  3. Arrange in an even layer on baking sheet and roast for 25-30 minutes.
  4. Meanwhile, in a small saucepan cook butter over medium-low heat, stirring occasionally until butter is browned. Set aside.
  5. Toss cooked pasta with butter. Add roasted vegetables and chicken. Stir in pecans and cranberries.
  6. Top with blue cheese and season with salt & pepper.
Recipe by Rachel Schultz at https://rachelschultz.com/2015/01/19/brown-butter-sweet-potato-rigatoni/