Linguine With Sage And Chicken Recipes

LINGUINE WITH SAGE AND CHICKEN

Steps:

• Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage. Cook and stir for 5 minutes. Remove from the skillet, and place in a bowl. Set the heat to medium-high. Add the chicken to the skillet; cook and stir for about 3 minutes. Sprinkle with lemon juice, and reduce the heat to medium.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 to 5 minutes, until tender. Drain.
• Add the pasta to the skillet, and stir to distribute chicken. Transfer to a serving dish, and toss with the garlic and breadcrumbs. Serve with fresh Parmesan cheese.

LINGUINE WITH SAGE AND CHICKEN

Steps:

• Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage. Cook and stir for 5 minutes. Remove from the skillet, and place in a bowl. Set the heat to medium-high. Add the chicken to the skillet; cook and stir for about 3 minutes. Sprinkle with lemon juice, and reduce the heat to medium.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 to 5 minutes, until tender. Drain.
• Add the pasta to the skillet, and stir to distribute chicken. Transfer to a serving dish, and toss with the garlic and breadcrumbs. Serve with fresh Parmesan cheese.

LINGUINE WITH SAGE AND CHICKEN

Steps:

• Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage. Cook and stir for 5 minutes. Remove from the skillet, and place in a bowl. Set the heat to medium-high. Add the chicken to the skillet; cook and stir for about 3 minutes. Sprinkle with lemon juice, and reduce the heat to medium.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 to 5 minutes, until tender. Drain.
• Add the pasta to the skillet, and stir to distribute chicken. Transfer to a serving dish, and toss with the garlic and breadcrumbs. Serve with fresh Parmesan cheese.

LINGUINE WITH FRESH SAGE-CAPER SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat.

SAGE AND GARLIC ROAST CHICKEN

Steps:

• Heat oven to 240°C (475°F).
• Add butter, sage, lemon pepper and garlic in a bowl and combine.
• Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
• Slip butter mixture between skin and meat, spreading it evenly.
• Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
• Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
• Tie legs together with kitchen twine.
• Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
• Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
• Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
• Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

GINGER CHICKEN WITH FRESH PINEAPPLE SAGE

Steps:

• Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It's great if you can do this the night before, but it's not necessary.
• Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. (I used a small fine mesh sieve to evenly and lightly coat the chicken.).
• Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don't want the insides to cook much at all.
• Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered.
• Transfer chicken to warming plate, tented with foil to keep it warm.
• *Note: to make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Please, NO dried ginger.
• Whisk the ginger puree into the wine.
• Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and sautè the sage leaves just until wilted.
• Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced.
• Add the broth and cook until reduced by half.
• Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture.
• Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves.
• Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.