RECIPE: Fried Sage Leaf, Brown Butter and Chicken Pasta

My daughter LOOOVES roasted chicken, and we have a great little place down the street that you can get a roasted chicken and two sides with pita bread for under 20 bucks. It's an easy dinner solution when we have a busy night. The problem is, we always have left over chicken for a couple days. I guess that isn't a problem if you know what to do with all that chicken. This was a great solution. I adapted this easy recipe from epicurious. I was able to harvest some sage from the abundant plant I have in the yard, and the rest of the ingredients I had on hand. So this was not only easy and delicious, but thrifty! Brown butter is wonderful, but careful when you make it. Once that butter gets browning, things go very fast. Be diligent with stirring and managing your heat so you don't burn things. The whole dish is super quick. The results are wonderful. The sage leaves are like little bits of candy in your pasta.

Fried Sage Leaf, Brown Butter and Chicken Pasta


8.8 oz. dried egg pasta like pappardelle, fettucini, etc.
8 tablespoons of butter
20 fresh sage leaves, stems removed
1 cup of cooked chicken, roughly chopped (equals to about meat off of about half a breast )
2 tablespoons of beef broth and 3 tablespoons of chicken broth
5 ounces of grated Parmesan cheese, plus extra for garnish
1/2 teaspoon granulated garlic
healthy dash of red pepper flakes
1/2 cup reserved pasta water
salt and pepper to taste


Cook pasta in a large pot of boiling salted water until tender, about four minutes. Before draining reserve a half a cup of cooking liquid, then drain pasta and set aside.

In a large skillet over medium heat, melt the butter. Add the sage leaves, and cook until edges curl and butter becomes a dark amber color, stirring frequently and turning leaves occasionally. This may take up to 6 minutes, but mine only took about 3. With tongs, pull out fried sage leaves, shaking off access butter and drain them on a paper towel.

Meanwhile, add broths to the brown butter as well as the chopped chicken. Give things a good stir and season with salt, pepper and red pepper flakes. Toss in pasta, and if things look a little dry at at this point add some reserved pasta cooking water, a tablespoon at a time. That should loosen things up a little. I ended up using about 4 tablespoons of pasta cooking water. Add Parmesan cheese and fried sage leaves. Toss until everything is combined and heated through. Serve warm with an extra sprinkle of Parmesan cheese on top. Have the red pepper flakes handy for those that like things a little spicier.



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