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.