BROWN BUTTER & SWEET POTATO RIGATONI
- 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
- Preheat oven to 400 degrees.
- Drizzle sweet potatoes, brussels sprouts, and red onion with olive oil. Season with salt & pepper.
- Arrange in an even layer on baking sheet and roast for 25-30 minutes.
- Meanwhile, in a small saucepan cook butter over medium-low heat, stirring occasionally until butter is browned. Set aside.
- Toss cooked pasta with butter. Add roasted vegetables and chicken. Stir in pecans and cranberries.
- 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/
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