brown butter sage chicken pasta
Tis’ the season for all things warm, creamy and fall flavoured! This pasta is full of the fall essentials like apple cider, sage and warm browned butter. This is the perfect fall pasta!
Ingredients
Sage Chicken
- 8-10 chicken thighs boneless + skinless, I recommend
truLocal - 8-10 fresh sage leaves
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tsp salt + pepper
Brown Butter Sauce
- 1 ¼ cup apple cider I used No Boats on Sunday original
- ¼ cup salted butter
- 2 cloves garlic minced
- 1 tsp red pepper flakes
- 1 lemon juice + zest
- 1 shallot diced
- ½ tsp dried thyme
Maple Bacon
- 8 slices bacon
- 1/4 cup maple syrup
Additional
- 1 sm pkg spinach
- 1 pkg gluten free linguine
- 1 burrata ball divided into 4 pieces
Instructions
Maple Bacon
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and lay bacon slices flat on the baking sheet. Drizzle maple syrup over bacon, making sure it is well coated. Bake for 25-30 minutes or until brown and crispy.
Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, reserving 1 cup of the pasta cooking water. Drain the pasta and toss with a neutral oil (optional) and set aside.
Sage Chicken
- Clean and prepare chicken. Arrange 1-2 sage leaves on each chicken thigh, then roll until sage is secured in the chicken thigh and close the thigh with a toothpick. Repeat until all chicken is full of sage and rolled.
- Season the chicken with garlic powder, onion powder, salt + pepper on both sides. Sprinkle half of the lemon zest over the chicken and set aside for about 5 minutes.
- Add a drizzle of olive oil to a cast iron or frying pan over medium/ medium low heat. Once hot, add chicken and cover, let chicken brown on either side till fully cooked, about 4 -5 minutes per side. Remove from the pan and set aside.
Browned Butter
- Preheat a cast iron pan on medium/medium low heat. Once hot, add the butter, allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. It will begin to bubble and froth, that is how you know it is almost ready. Once browned, pour into a bowl and set aside.
Brown Butter Sauce
- While the pan is still hot, add in your apple cider to deglaze the pan. Add garlic, shallots, remaining lemon zest, juice of 1/2 lemon, thyme, red pepper flakes, browned butter + 1/2 cup reserved pasta water. Cook until sauce has reduced, about 15-20 minutes.
- Once sauce is reduced, add chicken back to pan, as well as spinach, cover and cook for an additional 5-10 minutes.
Assembly
- You can choose to take the chicken out and slice them and serve them sliced on top of pasta or you can leave them in the pan and serve them whole.
- Before serving, add pasta to the saucepan, toss until coated. Serve with candied maple bacon, chicken thighs + 1/4 of a burrata ball on each plate. Enjoy!