1 pack original egglife POWER PASTA
1 medium butternut squash, peeled, seeded, and cubed
1 shallot, roughly chopped
3 garlic cloves
10 fresh sage leaves
2 tbsp avocado oil, divided
1 tsp paprika
1 tsp onion powder
Salt and black pepper, to taste
1 lb boneless, skinless chicken thighs
½ cup cottage cheese
½ cup Parmesan cheese, grated, plus more for garnish
¼–½ cup chicken broth, as needed
Red pepper flakes, for garnish
STEP 1
Preheat oven to 425°F. Toss butternut squash, shallot, garlic, and sage with 1 tbsp avocado oil, paprika, onion powder, salt, and pepper; roast for 25–35 min, until tender and lightly browned. Set the sage leaves aside.
STEP 2
Meanwhile, heat remaining 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper, brown for 3–4 min per side, then transfer the skillet to the oven until the chicken reaches 165°F, about 8–12 min.
STEP 3
Blend the roasted squash mixture, without the sage, with cottage cheese, Parmesan, and ¼ cup chicken broth until smooth. Add more broth as needed to reach a creamy consistency.
STEP 4
Pour the sauce into a large skillet and bring to a gentle simmer over medium-low heat. Add egglife POWER PASTA and cook for about 3 min, stirring until heated through; add a splash of broth if needed.
STEP 5
Slice the chicken and serve over POWER PASTA. Top with Parmesan, roasted sage, red pepper flakes, and black pepper. Enjoy!
