Ingredients
Scale
- 8 ounces pasta (rigatoni, penne, or rotini)
- 1–1/4 lbs boneless, skinless chicken breasts
- 6 tablespoons unsalted butter (divided)
- 2 tablespoons minced shallot
- 1/2 cup walnuts (roughly chopped)
- 8 fresh sage leaves (coarsely chopped)
- Salt and freshly ground black pepper
- Fresh parsley for garnish
Instructions
- Boil salted water in a large pot for the pasta.
- Pound chicken breasts to an even thickness and slice them into thin strips.
- In a skillet, melt 2 tablespoons butter over medium heat. Sauté shallots until softened, then add chicken strips, seasoning lightly with salt and pepper. Cook until no longer pink; set aside.
- In the same skillet, melt remaining butter over medium heat. Add walnuts and sage; cook until the butter turns golden brown and fragrant.
- Return the cooked chicken to the skillet and toss to coat with the brown butter sauce.
- Cook pasta according to package directions; reserve some cooking liquid before draining. Toss pasta with chicken and brown butter sauce, adding reserved liquid as needed.
- Serve hot, garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg