Sweet Potato and Chicken Linguine with Brown Butter Balsamic Sauce

Sweet Potato and Chicken Linguine with Brown Butter Balsamic Sauce (serves 2 with leftovers)


  • 3 chicken thighs, chopped
  • salt and pepper
  • 1 sweet potato
  • 1 Tbs brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp fresh grated ginger
  • 5 oz. dry linguine


  • 2 tbs butter
  • 1 stick butter
  • 1 1/2 tsp balsamic vineger
  • 1/2 tsp ground sage

Season chicken with salt and pepper. In a skillet melt 1 Tbs of butter over medium-high heat, add chicken to skillet and cook until done.  Transfer chicken to bowl and set aside.

Boil pasta in salted water until al dente. 

Pierce the potato all over with fork. Cook potato in microwave on high until softened but still a little firm, about 6 minutes per side. Cool slightly. Peel potato with a small sharp knife and dice into cubes. Toss in brown sugar, cinnamon, ginger & nutmeg. In the same skillet melt 1 Tbs over medium-high heat, add potato mixture to skillet and cook until potatoes are tender, about 5 minutes, toss in chicken.

Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Whisk in vinegar and sage, pour over potatoes and chicken.  Add cooked pasta to skillet and toss until evenly coated.  Serve immediately. 

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