Here’s another recipe that I developed to serve with rutabaga pasta. I decided to include the instructions for making it again. The rutabaga is quickly becoming my favorite vegetable… And while this does require a special piece of equipment, it’s totally worth it if you ask me.
So, what’s the difference between a rutabaga and a turnip? I’ll save myself the trouble and just link to this article. If you’re too lazy to go read that link, turnips are more white and rutabagas are more yellow.
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 teaspoon Wildtree Mediterranean Dry Rub
- 1 teaspoon Wildtree Garlic Galore or use powdered garlic and 1/2 teaspoon salt
- 1 tsp chopped garlic
- 1 tablespoon grapeseed oil
- 6 sundried tomato halves, chopped into thin strips
- 4 baby artichoke hearts (bought mine at Costco), quartered and chopped
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
- Basil leaves for garnish
- 1 large rutabaga
- Pinch of salt
Mix the chicken and spices in a bowl and allow to sit in the fridge for a few hours. You can also freeze the meal at this stage.
Prepare the rutabaga pasta.
Peel the rutabaga and use a Paderno spiralizer to make rutabaga “pasta” (see photos).
Once the rutabaga is fully spiralized, use kitchen shears or a knife to cut the strands into lengths of about 12″. Heat water in a pasta pot to a boil and add a pinch of salt.
Prepare the chicken.
Heat the oil in a large saucepan. Brown the chicken. Add the sundried tomatoes and artichoke hearts to the chicken and allow them to heat through. Add the butter and stir until melted. Now add the cream, scraping the bottom of the pan to dislodge all the yummy brown bits. Lower the heat, cover, and let the sauce simmer until the pasta is ready.
Dump the spiralized rutabaga into the boiling water. I cooked it for about 6-8 minutes (but I’m at 5400ft above sea level). Pluck a piece out from time to time and pull it off the stove when it reaches al dente (a little bit of bite) texture. Drain and serve as you would pasta. Garnish with basil or parsley.