Blackberry Sweet Potato Chicken Pasta

Blackberry Sweet Potato Chicken Pasta 

Pasta:
1/2 medium sweet potato, peeled and boiled until soft
1 cup all-purpose flour
1 egg

 

Combine all the ingredients in the food processor and whir until smooth, but also doughy. 

Transfer to a floured working surface and form into a dough disc, using extra flour to get the right pasta dough consistency.

 

Roll into long, wide strips, or process through the lasagna sheet attachment of your pasta maker.

 

Bring a large pot of water to a boil, with salt. Cook the noodles 2-3 minutes, just before serving. Toss with some melted butter.

 

Blackberry Sweet Potato Puree:
1/2 medium sweet potato, peeled and boiled until soft
6 oz. fresh blackberries
2 Tbs. butter
sea salt and pepper

 

Puree the ingredients together and set aside (reserve a few blackberries to top the chicken).

 

Chicken:
2 medium boneless, skinless chicken breasts
2 Tbs. butter
sea salt and pepper

 

Preheat the oven to 425 degrees. 

Season the breasts with salt and pepper and add them, along with the butter, to a covered baking dish. Bake for about 45 minutes.

 

To assemble, serve the sweet potato pasta sheets (tossed in melted butter) tossled on the plate, topped with a spoonful of the blackberry sweet potato puree, and then the chicken. 

Add some fresh blackberries for extra tang and pizzaz.