Sage Butter Lemon Roasted Chicken in Goat Milk With Brussels Sprout Pasta.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted chicken breast in a sage-butter lemon and goat milk sauce served over spaghetti with Brussels sprouts. Elegant and comforting, with bright herbal and creamy notes, it feels like a restaurant dish for a cozy fall meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds chicken breast or thighs
- kosher salt + pepper
- 4 tablespoons Land O Lakes® European Style Butter (cut into 6 slices)
- 6 cloves garlic (smashed)
- 1 cup full fat goat milk (may also use whole milk)
- juice of 1 lemon + 1 lemon cut into wedges
- 12 leaves fresh sage
- 4 sprigs fresh thyme
- 1 pound spaghetti or angel hair pasta
- 2 tablespoons olive oil
- 1 pound Brussels sprouts (cut into quarters)
- 16 leaves fresh sage
- 1 clove large of garlic (peeled)
- 1/3 cup white wine (or sub 1/3 cup pasta cooking water)
- 2-4 ounces goat cheese (crumbled)
- 1/2 cup grated Manchego cheese (plus more for serving)
- pinch of crushed red pepper
- arils from one pomegranate (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 338mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 169mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.