SAGE AND LEMON CHICKEN PASTA
Prep time 5 mins Cooking time 20 mins Serves 4-6 4 tbsp butter A handful of fresh sage leaves Olive oil 1 onion, halved and finely sliced 2 cloves garlic, crushed 500g deboned chicken thighs or breasts, chopped 150ml chicken stock 2 tsp fresh lemon juice Grated zest of 1 lemon 400g spaghetti or fettucine, cooked until al dente 4 tbsp freshly grated Parmesan Heat butter in a saucepan over a low-medium heat. Fry sage leaves until they are crisp but not brown. Remove and drain on paper towel. Add a little oil to the butter. Add onion and sauté for a minute. Add garlic. Sauté for a minute. Add chicken. Sauté until chicken is browned. Add stock. Simmer until the chicken is tender. Remove from heat and stir in lemon juice and zest. Season with plenty of freshly ground black pepper and some salt. Add pasta, 3 tbsp Parmesan and half the sage. Toss gently. Add a splash of olive oil, if needed. Plate the pasta in neat swirls, garnish with remaining Parmesan and sage leaves. Serve immediately.