2 tsp. vegetable oil
2 Marcangelo Seasoned Chicken Breast Medallions Wrapped in Bacon
For the roasted squash
½ small butternut squash, skin removed and cut into ½” cubes
1 Tbsp. extra virgin olive oil
¼ tsp. smoked paprika
¼ tsp. kosher salt
For the pasta
6 oz. egg nest pappardelle pasta
2 Tbsp. unsalted butter
1 clove garlic, minced
½ small fresh chili (or 1 tsp. chili flakes)
1 tsp. lemon zest, chopped
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. fresh oregano, chopped
½ tsp. kosher salt
1½ cups mixed baby kale and spinach greens
1/3 cup freshly grated Parmesan cheese
¼ cup crispy fried onions (optional)
Preheat the oven to 400°F.
Heat the vegetable oil in a non-stick skillet over medium-high heat. Sear chicken breast medallions for 2 minutes per side. Transfer to a foil-lined baking sheet and bake for 20 to 25 minutes to an internal temperature of 165°F.
For the roasted squash, in a bowl, toss together the butternut squash cubes, extra virgin olive oil, smoked paprika and salt. Transfer to a small baking sheet and roast, along with the medallions, for 18 to 20 minutes until tender, stirring once or twice to ensure even browning.
For the pasta, cook the pappardelle nests in a large pot of boiling salted water according to package directions, probably about 6 minutes. Drain in a colander, reserving ¼ cup pasta water.
Melt the butter in a large non-stick skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the chili, lemon zest, juice, oregano, pasta and salt tossing to combine. Add the roasted butternut squash and baby greens tossing to combine. Add reserved pasta water, sprinkle with Parmesan and toss until evenly coated and saucy.
To serve, divide butternut squash pappardelle between two plates. Sprinkle with crispy fried onions and serve with slices of roasted bacon wrapped chicken breast medallions on the side.