Penne with Roasted Chicken, Cherry Tomatoes and Fresh Sage

To be honest, this recipe came about when I was in the mood to do some serious dicing, and had some extra roasted chicken in the fridge. It’s super easy. Pick your favorite playlist, pour yourself a glass of wine, and bust out the sharp knives.

You’ll need:

  • Two organic chicken breasts, cooked and diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 5 mushrooms, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 4-5 sprigs fresh sage, leaves removed and sliced thin
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup shaved parmesan cheese, plus more for garnish
  • 1 package penne pasta
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  1. Bring a large pot of water to a boil. When the water is boiling, salt it generously. Cook the pasta according to package directions.
  2. Meanwhile, heat the extra virgin olive oil in a large sauté pan. Add  the onion and garlic, stirring occasionally until the onion is translucent (about five minutes).
  3. Add the mushrooms, tomatoes and sage. Stir in the white wine.
  4. When the wine has been fully absorbed, add the chicken and continue to stir. Add a bit of salt and pepper to taste.
  5. When the pasta is done, drain it and return it to the pot.
  6. Stir in the chicken and vegetable mixture. Add the parmesan cheese and continue to stir until it is fully melted.
  7. Serve and garnish with additional parmesan cheese if desired.



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