Pan Seared Chicken Tenders with Squash, Mushroom and Sage Fusilli Pasta

To prepare 4 portions

For the Chicken


2 or 3 fresh chicken tenders per portion (8-12)

Robust Liquid Gold Extra Virgin Olive Oil

I tablespoon Fresh Ground Black pepper

1 teaspoon Sea Salt

2 tablespoons Liquid Gold Neapolitan Balsamic Vinegar for finishing



  1. Heat extra virgin olive oil to medium high in a heavy bottomed pan
  2. Sprinkle Tenders on both sides with Salt and Pepper
  3. Pan-sear 4-5 minutes per side or until clear juices begin to run from the tenders
  4. Finish the Tenders with the Balsamic Vinegar, tossing and de-glazing the pan until the tenders are well coated.
  5. Put on a plate loosely covered And set aside


Meanwhile, For the Pasta:

Cook the pasta in a large pot of boiling salted water


I tablespoon Liquid Gold Extra Virgin Olive Oil

½ Butternut Squash peeled and cubed (12oz peeled weight)

2 Cloves Garlic chopped or micro planed

4-5 Sage Leaves roughly chopped

½ lb of Oyster Mushrooms sliced

8oz bag of Fusilli Pasta

2 tablespoons freshly grated parmesan

Liquid Gold Wild Mushroom and Sage Olive Oil for finishing



  1. Heat the extra virgin olive oil to medium high in a non-stick frying
  2. Fry the squash and sage for a few mins until beginning to brown.
  3. Splash in some water, then cook at for about 15 mins until the squash is softening and the pan looks dry.
  4. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelize
  5. Add cooked pasta to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese and sage
  6. Top with Chicken Tenders

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