Pan Seared Sage Chicken
Makes: 4 servings
Pasta:
1/2 lb penne or other tube pasta
1 tbsp olive oil
1 tbsp butter or butter substitute
2 cloves garlic
1/2 tsp rubbed sage
Chicken:
2 boneless skinless chicken breasts
1/2 tsp seasoned salt
1/4 tsp rubbed sage
Make the pasta:
- Boil the pasta for 11 - 12 minutes until al dente. Make sure to salt the water really well.
- While the pasta is cooking, saute the garlic over medium heat until the garlic becomes fragrant and starts to soften. Remove from the heat.
- Strain the pasta then add to the garlic butter. Add the sage then toss together.
- While the pasta is cooking, make the chicken.
- Cut each chicken breast in half length-wise so that you have 4 thin pieces of chicken.
- Combine the seasoned salt and sage. Sprinkle the mixture over both sides of each piece of chicken.
- Spray a thin layer of non-stick cooking spray into a skillet. Heat over medium until hot.
- Add the chicken breasts to the skillet and cook for 3 - 4 minutes on each side until fully cooked and no longer pink.
- You can serve the chicken whole or cut into thin strips. Serve over top of pasta.
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