Roast Sweet Potato, Garlic, and Turkey Fettucini

My friend Amy introduced me to Donna Hay--an Australian chef who has a beautiful magazine (and website) full of scrumptious looking recipes.  You can read more about her at http://www.donnahay.com/.

I found and tried the following recipe which I have modified for my dietary needs.  It was fantastic!  Roasting the garlic, sweet potato and turkey together really enhanced the flavors of each ingredient and made this a very delicious dish.  Again, the best part of this was the technique--this is a great recipe to modify to suit your tastes.

roast sweet potato, garlic and chicken (turkey) fettuccine


1 sweet potato, peeled and chopped  (I used 2--the more the better)

1 head garlic, cloves separated

1 chicken breast fillet, trimmed (I used turkey cutlets)

sea salt and cracked black pepper

2 tablespoons olive oil

8 ozs fettuccine (or your pasta of choice)

1 cup roughly chopped flat-leaf parsley leaves (I used fresh basil the second time--wonderful)

olive oil, extra, to serve

red wine or balsamic vinegar, to serve  (I eliminated)

Preheat oven to 350F.  Place the sweet potato, garlic, chicken, salt, pepper and olive oil in a baking dish and toss to combine. Roast for 20 minutes or until chicken is cooked through and sweet potato is tender. Set aside to cool slightly. Peel the garlic and mash with the back of a fork. Shred the chicken.

Cook the pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to pan. Add the sweet potato, garlic, chicken and parsley and toss to combine. Drizzle with vinegar to serve. Serves 2.

Cathy's note:
The second time I made this, I roasted some zuchinni with the sweet potato as well and it was great.  I will probably add onions next time as well.  Have fun!