By Terry Boyd, Blue Kitchen
Serves 2 generously (or 3 modestly)
1 medium sweet potato (about 10 ounces), peeled and cubed
1 medium onion, sliced
4 tablespoons olive oil
3 boneless skinless chicken thighs, cut into bite-sized chunks (or chicken breast meat – see Kitchen Notes)
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
3 tablespoons chopped fresh sage (or 2 teaspoons dried)
6 ounces uncooked penne pasta (or other short pasta)
1. Start a pot of water for the pasta. Put the cubed sweet potato in a lidded, microwave-safe container. Add 2 teaspoons of water and microwave for 2 minutes with the lid vented. Test sweet potato with the tip of a sharp knife; the knife should insert easily. You want the potato just tender, but not mushy. If not, microwave it for an additional minute and test again. (I’ve made this twice – one sweet potato was done in 2 minutes, the other took 4 minutes.)
2. Heat the oil in a large skillet over medium flame. Drain sweet potato and sauté for 2 to 3 minutes, stirring and turning occasionally. Add onion and toss to coat. If using dried sage, add to pan now. Cook for a minute or two, stirring occasionally. Add chicken to pan. Season generously with salt and pepper and cook until chicken is just cooked through, stirring occasionally, 5 to 6 minutes. Add garlic to pan and cook until just fragrant, about 45 seconds. Remove from heat.
3. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Add to skillet with sweet potato mixture and toss to combine. If the dish seems dry, add a little reserved pasta water, a tablespoon at a time (I didn’t need any). If you’re using fresh sage, sprinkle with 2/3 of the sage and toss to combine. Divide among shallow pasta bowls and top with remaining sage. Serve immediately.
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