Plus roasted apples, but I just did not know how to throw those in there too.
So it’s Thursday and in my mind Thursday means football.
Well, football food. For the last five Thursday’s in a row I have posted game day food and that is without even realizing it! No seriously, I just realized this now as I looked back through past posts. Five Thursday’s in a row! I think I have a problem.
No, I do. I have many actually.I started things off nice and healthy with these zucchini parmesan crusted chicken nuggets, then the next week I made these sweet and sticky oven baked Thai boneless chicken wings (oh that sauce, so awesome). The next week? One of my favorites so far, the spinach and artichoke stuffed soft pretzels. Oh those things were epic. Did I mention the pretzel dough is made with beer? Total football food.
The next week it was the super healthy, but still totally awesome loaded greek goddess quinoa + chicken pita chip nachos. Healthy football food at it’s best!
Oh, but I can’t forget last week. The stacks, the crockpot chicken chili cone carne tostada stacks.
Sadly, today I am breaking the pattern.
But it’s not really all that sad because it’s still an awesome meal. I mean creamy pistachios noodles and crispy prosciutto + sage? It’s fall comfort food at its best, and I am in love with it.
Well, actually I am just plain in love with fall, but you already knew that. It was actually a toss-up of whether to post this dish, a stuffed squash dish or a sweet potato dish (don’t worry the others will be following soon). However, since this post has been sitting on my back burner for quite some time, just waiting to explode onto this page. And since it showcased September’s amazing apples, I thought it was time for its debutant ball (yes, I do actually know what a debutant ball is, incredibly – my mom was a debutant!).
Back to this recipe and its awesome apples, the honeycrisps in this dish are SO amazingly good. Now, if I could just find a grocer to please, please, please lower their price to under two dollars a pound. Please!? They have become such a delicacy apple.
Wait! Everyone pause.
I have to tell you how I spent, no - wasted thirty minutes of my day yesterday. I spent a good twenty-five minutes stuffing a GIANT Lovesac (a really really really big bean bag), that is not even mine, in some wacko ladies car (I am sorry but, she really was a little wacked). It’s a long story, but my parents ended up with this giant Lovesac and needed to sell it for our friends who live in Canada. Well, of course I was the only one around (that never happens) when this lady decides to come.
Guys, if you have never seen one of these things then you do not know how big they are. They are GIANT and heavy and not something little old me can stuff into the back of a car. Well, I guess I can… and I did, it just took thirty minutes and gave me a giant headache in the process. The lady’s car reeked of dogs (she had four) that were all with her.
It was not very fun. And then she asked me if I went to the high school and I said nope, I’ve actually graduated from college. You what? Graduated, nooo, no you look maybe sixteen.
Ugh, whatever lady. I know, I look young. Geez. But I’m sure I’ll be happy about it when I am sixty!
It was an odd and honestly not so fun experience. Plus, she only gave me sixty-five bucks, apparently those things can go for like a thousand!
Anyway, this chicken?
It’s easy and crispy and juicy and just good. The prosciutto and sage combo is killer and paired with the apples? Oh yeah, just yum! But you know me, I could not just stop there because every meal needs carbs and hopefully some cheese!
Enter the creamy pistachio noodles. It’s like fettuccine with salty pistachios. It’s SO good. Put them together and you get a real winner, an awesome indian summer chicken dinner!
- Preheat the oven to 425 degrees F.
- Grease 9x13 inch baking dish. Scatter the chopped apples on the bottom of the dish and toss with 1 teaspoon olive oil and a pinch of salt + pepper.
- Season the chicken with salt and pepper and then rub with the grated garlic. Arrange 3-4 sage leaves on top of each breast and wrap with 2 slices prosciutto, overlapping slightly and tucking edges under. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add the chicken, and sear until crisp, about 3 minutes per side. Remove the chicken from the pan and place each breast in the baking dish right on top of the apples. Bake for 15 to 20 minutes, or until cooked through.
- While the chicken bakes make the noodles. Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain.
- Add the pistachios to a food processor and process until the pistachios have become a powder.
- Now in the same skillet you cooked the chicken in, add 1 tablespoon butter, once melted add the remaining sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Add another tablespoon of butter, once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the milk and cream, stir and turn down heat to low. Add the crushed red pepper and season with salt and pepper. Continue stirring until milk thickens. Add in parmesan, pistachio powder. Stir to combine and then add the pasta. Cook another minute, adding milk if the sauce seems too thick.
- Serve the chicken and apples over the creamy pistachio noodles. Garnish with the crispy sage and fresh parmesan.
Really, did I just say that? I am pretty sure I am the wacked one.