Toughened Pasta with Chicken and Sage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta, (penne)
- 300 g skinless chicken breasts
- 1 tablespoon olive oil, for frying
- 1 clove garlic
- 1 chilli pepper (s), red
- 20 sage leaves, fresh
- Salt and pepper, from the mill
- 50 g butter
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into approx. 2 cm cubes, the chilli pepper into fine rings and the garlic into fine cubes.
- Cook the pasta in well-salted water until al dente and drain.
- Heat the olive oil in a pan and fry the chicken breast well all over. Then add the garlic, sage and chilli pepper and toss briefly. Add the butter and let it brown very lightly. Season with salt and pepper, add the pasta, stir well and serve sprinkled with grated Parmesan.
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