Thursday, September 15, 2011

sweet potato "pasta" + alfredo

Remember when I shared that my husband loves to come up with new recipes?  He's done it again with this dish that substitutes thinly sliced sweet potato for pasta with grilled chicken and broccoli in a homemade alfredo sauce. This isn't a low-cal recipe, but it's got some real nutrients with the broccoli and sweet potato and could easily be modified to be vegetarian and/or gluten free (lots of options).
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ingredients
2 sweet potatoes
1-2 chicken breasts (depending on size)
1 broccoli crown
2 cups heavy cream
1 large garlic clove
1 shallot, finely chopped
1 cup shredded asiago cheese
1 tbsp corn starch, diluted in 1/4 cup water
salt 
pepper

directions
Place chicken breasts on grill or in oven.

While chicken is cooking, shave potato into roughly 1 inch strips, 1/8 inch thick.  Bring 1-2 quarts water (enough to cover potato by one inch) to boil, add potato strips, and return to boil.  Reduce heat and simmer until potatoes can be easily pierced with a fork, 5-10 minutes.  Remove potatoes from heat, strain, and quickly plunge potatoes into enough icy water to cover. (Plunging into icy water is known as "shocking.")

Sweat shallots and garlic in a large saucepan until fragrant, then add heavy cream.  Bring cream to a simmer, then add diluted corn starch and simmer until cream begins to thicken.  Add shredded asiago, salt and pepper to taste, and simmer until all cheese is melted and sauce thickens.  Meanwhile, saute or grill broccoli until tender.

When sauce is thickened, drain potatoes and add shocked potatoes to saucepan with sauteed broccoli just long enough to warm potatoes.  Remove the pan from heat.

Once chicken is cooked through (meat is no longer pink and juices run clear) remove from grill or oven, let rest 2-5 minutes to retain juices, then slice into roughly 1 inch strips.

Serve potato "pasta" and broccoli and top with sliced chicken.

Have you created anything new in the kitchen lately or tried a new recipe?

4 comments:

  1. Yum!! I've only recently discovered how much I like sweet potatoes - thanks to you and your hubby for sharing this recipe!

    ReplyDelete
  2. droooooling. esp. as i wait for my husband to come bring me lunch. haha

    ReplyDelete

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