Sweet Potato Noodles with Cranberries, Kale, and Chicken

It's my favorite time of the year to go to the farmers market around here because all the fun fall flavors are out. I knew I was going to make fresh pasta on Tuesday because I have been craving it recently and my gluten free roommate was out of town so I could really get wild with the flour in my kitchen. I stopped by the farmstand near my place on the way home and grabbed what looked good. Some beautiful sweet potatoes would go into the pasta itself, some fresh cranberries and lacinato kale would make up the sauce.
Chop the sweet potatoes and cook them until tender. Time to make the pasta. Throw your sweet potato right in there. Mix and knead it and toss it in the fridge until you are ready to roll. First time making pasta in my new place and it was pretty awesome. The sweet potato noodles came out nice and clean. Gratuitus shot of the noodles on the drying sheet. Let's start the sauce! Just butter and cranberries so far. Then the kale. Add your noodles right to the sauce. This has some chicken and stock in it now as well. YUUMMMMMMM. This dish was really tasty. Totally fall flavors without any pumpkin spice bull. The sweet potato noodles had a really nice chew and sweetness to them. And the cranberries were the perfect tart foil to the earthy kale and noodles.

Sweet Potato Noodles with Cranberries, Kale, and Chicken

For:  4 People

  • Noodles
  • 3 Eggs
  • 2.5 Cups Flour
  • 2 Large Sweet Potatoes
  • Salt
  • Sauce
  • 2 Tablespoons Butter
  • 1.5 Cups Cranberries
  • 5 Leaves Lacinato Kale
  • 1 Cup Chicken Stock
  • 2 Cups Shredded Dark Meat Chicken

Instructions

    Make the Noodles
    1. Bake the potatoes until tender. Run the potatoes through a ricer. In a bowl, or on a work surface, add the flour and then add the eggs to the middle of it. Add the riced potato and start mixing. Allow the wet ingredients to take on as much or as little flour as they need to to form your pasta. Knead lightly and then wrap it and put into the fridge to sit a half hour.
    2. Roll out your dough at the thickest setting with lots of flour. Fold it over and repeat, adding more flour as needed and repeating until the dough is super smooth and not tacky or ripping in the pasta maker. Roll out to the 4th thinnest setting and cut into fettuccine.
    Make the sauce
    1. Butter in a hot pan, cook the cranberries in the butter for about 3 minutes. Add in the chopped kale and cook 2 minutes. Add in the stock and the chicken and simmer for 5 minutes. Meanwhile, boil the pasta and when the pasta is ready add it directly to the pan. Stir well and serve with lots of parm.
    2. NOTE: To make this extra special, I actually made the stock with chicken drumsticks and simmered it down till it was very flavorful and fatty. This would still be great with store bought stock.