SAGE BROWN BUTTER LEMON CHICKEN PASTA Serves 4
Simple ingredients combined in the most flavorful way is what makes this an especially flavorful recipe that is just as perfect for company as it is a weeknight. One of my favorite flavors is the FRESH lemon combined with the browned butter and crispy sage finished with a pinch of salt for perfection.
8 ounces QUALITY pasta, cooked al dente (1 minute less than the package directions)
3 tablespoons butter
6 sage leaves
1/2 pound FRESH green beans
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
1 1/2 cups rotisserie chicken pieces
FRESH ground sea salt and pepper, to taste
1/2 cup heavy cream
1/4 cup FRESH & FINELY grated Pecorino cheese
1/2 cup FRESH & FINELY grated Parmesan cheese, plus a bit for garnish
- Prepare spaghetti as directed. Drain and reserve 1 cup pasta water.
- In a large skillet melt the butter.
- Add green beans, stirring and cooking 5 minutes until green beans start to soften.
- Add sage leaves and garlic.
- Season with FRESH ground sea salt and black pepper, cooking 5-6 minutes until sage leaves are crispy and butter is browning. Reserve a couple sage leaves for garnish.
- Add chicken pieces, stirring to combine and heating through.
- Stir in heavy cream, Parmesan, Pecorino and pasta, tossing to coat well.
- Gradually add enough of the reserved pasta water to create a creamy sauce.
- Remove from heat and stir in lemon juice.
- Serve immediately with a garnish of reserved sage leaves, FRESH ground black pepper and Parmesan cheese.