Name: Stir-Fried Lemon-Garlic Chicken with Roasted Butternut Pappardelle and Tender Winter Greens
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 720 g Boneless skinless chicken thighs; 400 g Dry pappardelle pasta; 480 g Butternut squash (peeled, cubed); 8 cloves Garlic cloves (minced); 2 lemons Lemons (zest + juice); 160 g Baby kale or Swiss chard (packed); 120 ml Dry white wine or low-sodium chicken stock; 4 tsp Capers (rinsed if salted); 60 ml Extra virgin olive oil (for roast + stir-fry); 60 g Grated Parmigiano-Reggiano; 20 g Fresh parsley (chopped); 1 tsp Red pepper flakes (optional); 14 g Unsalted butter (optional, for finishing sauce)

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