Thanksgiving One-Pot Penne with Chicken, Sweet Potato and Cranberries

A cozy, sweet one-pot dish in Thanksgiving style: chicken, sweet potato and cranberries meet aromatic sage and Parmesan. Everything is made in a single pot and goes well on the holiday table.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g Penne
• 500 g Chicken breast fillet
• 400 g Sweet potato
• 1 pc Onion
• 2 pc Garlic cloves
• 150 g Fresh cranberries
• 1 tbsp Honey
• 1 tsp Rosemary, dried
• 1 bunch Fresh sage
• 900 ml Water
• 80 g Parmesan, freshly grated
• 30 g Butter
• 2 tbsp Olive oil
• 40 g Pecan nuts
• 1 pc Organic lemon
• 1 pinch Chili flakes
• Salt
• Pepper

Method

1. Peel the sweet potato and cut it into cubes of about 1 cm. Dice the onion, finely chop the garlic and cut the chicken into bite-sized pieces. Wash the lemon well under hot water, finely grate the zest and squeeze the juice.
2. Toast the pecans without fat in a large pot with high sides for 2 to 3 minutes, until fragrant. Remove and chop coarsely.
3. Add the olive oil to the pot and sear the chicken pieces on all sides with salt and pepper for 3 to 4 minutes. Then remove them.
4. Sweat the onion and garlic in the remaining fat for 2 minutes until translucent. Add the sweet potato cubes, cranberries, honey, rosemary and chili flakes and toss briefly.
5. Pour in the water, bring to a boil, stir in the penne and 1 tsp salt, and simmer covered over medium heat for 10 minutes. Stir every few minutes.
6. Stir in the chicken and the picked sage leaves and simmer uncovered for a further 6 to 8 minutes, until the pasta is al dente and the liquid is almost fully absorbed.
7. Remove the pot from the heat, stir in the butter, Parmesan and lemon zest. Season with lemon juice, salt and pepper and serve sprinkled with the chopped pecans.