This recipe has to go down as one of our favorite weekday meals. We roasted our vegetables the day before and added them to this delicious pasta and chicken dish for a meal that took about 20 minutes to make. And when we say 20 minutes, about 15 of those minutes were spent away from the stove, eating test chocolate chili tarts from the test kitchen! Paired with our juicy chicken thighs, the lemon and olive oil are a great substitution for classic fettucini sauce and add a great layer to the pasta dish.
- 1-2 cups Beetnik roasted vegetables
- 1 pouch Beetnik Gluten Free Fettuccine
- 1 pouch Beetnik Chicken Thighs
- 1/4 cup grass fed butter, melted
- 1 teaspoons fresh lemon juice
- 2-3 tbsp olive oil
- 1 teaspoons fresh thyme leaves
- slivers of Parmesan cheese, to taste
Roast your choice of Beetnik vegetables. We chose the Cape Cod Blend, our broccoli, brussels sprouts and fall root vegetables. You can find the technique for roasting vegetables here.
Boil a pot of water and submerge the chicken thighs into the pot. Let cook for 14 minutes. While this is boiling, set another pot to boil and when the timer goes off at 14 minutes, add the Beetnik Gluten Free Fettuccine to it and set the timer for 4 minutes. Let both pots boil for the remaining four minutes. Once the timer goes off, remove both pots from the heat. Drain pasta and toss back into the pot. Season with salt and pepper, butter, thyme and lemon juice. Cut the bag of chicken thighs open and slice. Add to the pot and toss with the Gluten Free Fettuccine. Once plated, add slivers of Parmesan cheese and serve immediately.