Episode 4: Fall Dishes
Butternut Squash Bacon and Sage Pasta
Parmesan Encrusted Baked Chicken
Butter Sage Sauce

Butternut Squash Bacon and Sage Pasta
Ingredients
½ lb. of bowtie pasta or medium seashell pasta
1 package of pre-cleaned, cut butternut squash
2 shallots chopped fine
2 cloves of garlic chopped fine
3 tblsp. Olive oil (divided)
2-2 ½  cups of chicken stock
½ lb. turkey bacon chopped
2 tblsp, fresh chopped sage
½ cup parmesan cheese
Salt & pepper to taste

Preparation
  • Sauté the garlic and shallots in 2 tblsp. olive oil until translucent.
  • Add the squash and the stock. Salt & pepper to taste. Cover with a lid and cook until fork tender (about 15 minutes)
  • Take an emulsion blender and puree the mixture.
  • In another small sauté pan, cook the bacon until a little crisp in 1 tblsp. of olive oil.
  • While pasta is boiling, (don’t forget to salt the pasta water) add the bacon and the fresh sage to the mixture.
  • Toss with the pasta and serve with parmesan cheese on top.
Lucia’s Parmesan
Encrusted Chicken
Ingredients
4-6 boneless chicken breasts
2 cups of milk
2 eggs
1 tsp. garlic powder
1 tsp. parsley flakes
Salt & pepper to your taste
1 cup Italian style breadcrumbs
1 cup of grated parmesan cheese
Zest of 1 lemon
Preparation
  • Soak the chicken, preferably overnight in the milk, egg, garlic powder, parsley, salt and pepper mixture.
  • In a flat bowl, mix the breadcrumbs, parmesan cheese and lemon zest.
  • Prepare a baking pan or a cookie sheet. Cover with foil and lightly coat with a non-stick spray.
  • Dip the chicken in the breadcrumb mixture and out on the prepared oven pan.
  • Lightly drizzle the chicken with olive oil and bake at 450º for about 25 to 30 minutes.

Butter Sage Sauce
Ingredients
1 med shallot chopped fine
½ cup white wine
4 tbsp. butter (divided)
¼ cup chicken stock
1 cup heavy cream
1 tbsp. chopped fresh sage

Preparation
  • In a small sauce pan, sauté the shallots in the butter until translucent. Add the wine and let evaporate.
  • Add the heavy cream and stock  and let it all reduce until it coats the back of a wooden spoon. Add fresh
  • sage and 2 more tbsp. of cold butter. Top the chicken when it’s done with the cream sauce.