Brown Butter and Sage Pasta with Chicken
By Connor Forbes
My friend and colleague Chef Joanna came over to our house a few months ago and made this incredibly simple and delicious browned butter and sage pasta for my family. It was amazing. The earthy and citrusy notes of the sage, softened with the savory of the butter and all mixed in with pasta was one of my favorite meals this year.
I was poking around my garden this week and noticed I had a bunch of sage growing that was ready to be used in a meal. I also didn’t feel like going to the store with my kids, so I was on a mission to pull something together with items already in my pantry.
I reflected on the decadent meal Chef Joanna made for us and I tweaked it a bit to add extra ingredients that I had around. So, let’s make some pasta!
Ingredients
- 16 ounces pasta
- 8 tbsp butter
- 15 sprigs of sage
- 1 pound chicken
- ½ white onion, diced
- ½ green bell pepper, diced
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp water
- Parmesan
- Basil
To Make
Cook the pasta al dente to the instructions on the package. Heat a large pan on medium high heat. Pound the chicken to tenderize and thin. Add olive oil to pan and then add the chicken, onion, and bell pepper. Salt and pepper to the chicken to taste. Sear for chicken on the first side for 5 minutes, flip the chicken and pepper to taste. Cook the chicken until 165 degrees internal temperature. Remove from pan, set aside, and cover. Turn heat down to medium. In the same pan add the water and scrap the bottom of the pan to deglaze. Add the butter and melt. Once melted add the sage. Cook the sage until crispy. Slice the chicken into 1-inch cubes and add to pan with onion and pepper. Add pasta to pan and mix in with butter, sage, and chicken. Heat together for a minute or 2 and you are done. Garnish with parmesan and basil and EAT!
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