Left Continue shopping
Your Order

You have no items in your cart

You might like
From $17.00
Show options
From $17.00
Show options
From $17.00
Show options
From $17.00
Show options
Free Canada-wide shipping with minimum orders of $135 | minimum $75 for free local delivery. *excludes event orders
Wild Mushroom & Sage Butternut Chicken Carbonara

Wild Mushroom & Sage Butternut Chicken Carbonara

A healthier twist on a rich and creamy pasta favourite featuring Nelson Olive Oil Co's Wild Mushroom and Sage Olive Oil! The roasted butternut squash is creamy in itself so you don't need to add a lot of cheese or cream. If you love garlic, this will rock your world! If you're not a garlic fiend, just reduce the amount of roasted garlic in the recipe. Add salt and pepper to taste! This recipe feeds about 8-10 and works amazingly with Radiatore pasta because it soaks up all the sauce evenly. Cook a whole bag of it and mix it directly into the sauce for best results! The leftovers are equally incredible. Just add a little water before reheating!

Click image below for video tutorial!

4 tbsp NOOC Wild Mushroom and Sage Olive Oil
1/4 NOOC EVOO of your choice (plus more for sautéing)
1 butternut squash, halved and seeded
1 head garlic, cloves loosened and peeled
10-12 whole sage leaves
1 large onion
1 c chicken or vegetable stock
2 c sliced cremini mushrooms (or mushrooms of your choice)
2-3 chicken breasts, diced
1/2 c grated parmesan cheese
1/2 c heavy cream
Salt and pepper to taste
PREHEAT oven to 375F
BRUSH all squash flesh with 2 tbsp of the Wild Mushroom and Sage olive oil and sprinkle with salt & pepper.  Place face down on a parchment lined baking sheet and roast on middle rack for 45mins, until fork tender.
PLACE garlic cloves on a piece of foil, drizzle with EVOO and wrap up tightly.  Add it to the oven at the 15 minute mark, so it roasts for 30 mins.  Take both out at the same time, flip the squash over and open the foil to let the squash and garlic cool.
HEAT 1/4 c of NOOC EVOO in a pan over med heat, add sage leaves and fry until crispy, about 1-2 mins.
REMOVE sage leaves from pan and add onions.  Sauté for about 5 mins, until soft and translucent (you may need to turn down the heat if they start browning).  Remove onions from pan and set aside in a bowl.
DRIZZLE a little more EVOO into pan and add mushrooms.  Sauté for about 5 mins, until cooked through.  Set aside in a separate bowl.
SCOOP all roasted squash flesh into the bowl of your food processor, be careful not to include any of the skin.  Add cooked onions, roasted garlic and stock.  Puree until super smooth, about 1 minute.  now add parmesan and crispy sage leaves, puree for another 15 seconds.
In a LARGE pot, heat 2 tbsp Wild Mushroom and Sage olive oil.  Add chicken and sauté until just sealed (no pink).  Stir in squash mixture, cooked mushrooms and heavy cream.  Reduce heat to LOW and simmer COVERED for about 15 mins, stirring often. 
COOK a 500g package of pasta (Radiatore is the BEST!) according to package instructions, drain and add to the pot of sauce.  Toss thoroughly and season with salt & pepper (chili flakes too if you like it spicy!)