For the first time in a while this weekend we made some of our favorite roasted chicken. It’s the perfect weather to enjoy the warmth from the oven and the hearty fragrance in the air as a chicken roasts.
Recently we got some locally raised chickens that were quite a bit bigger than I had been getting. So this meant a roasted chicken for dinner left the two of us with a LOT of leftovers. I love leftovers for lunch at work, but let’s face it- taking an entire half of a chicken is certainly not a lunch that can be conveniently (read: neatly) eaten while flipping through documents at your desk.
Knowing I had quite a bit of leftover chicken and knowing my husband’s strong aversion to eating leftovers (unless they’re REALLY good), I knew I needed to repurpose this chicken. This idea built in my mind over a couple of days, and I checked pinterest to make sure the prospective flavor combinations weren’t completely appalling. My farmer not only ate it, but complemented it – several times! He even complimented my creativity, saying he wouldn’t have thought to put sage into pasta. (I’m pretty sure there are a few fails in store for me to bring my expanded ego back to Earth now…) Thus, I present to you, the chicken refashion into a delicious pasta dish.
Sage Chicken Pasta
4 tablespoons butter
4 cloves garlic, minced
1 small onion, diced
mushrooms (I used about 5-6 oz but should have used more for the amount of pasta I made)
1/2 cup white wine
2 1/2 cups heavy cream
3/4 pound penne
leftover sage chicken, diced
spinach (I used the very precise measure of two handfuls, but should have used more)
sage (I used about 12 leaves, cut into very thin slices)
thyme (I used about 2 tablespoons)
salt, to taste
pepper, to taste
Begin cooking penne.
Melt butter in a large skillet over medium heat. Add garlic and onion, season with salt and cook until soft. Add mushrooms, season with salt and cook until tender.
Add wine to the pan, stirring to deglaze. Add heavy cream and chicken, stirring occasionally while allowing sauce to reduce.
Once penne is cooked, add to the sauce in the skillet. Add sage, thyme, salt, and pepper, adjusting to taste.
Cook until sauce is slightly thinner than desired. Add spinach to pan and stir to incorporate. After a couple minutes for the spinach to start cooking, remove from heat and rest for about 10 minutes- sauce will thicken and the pasta will absorb some sauce, and the spinach will continue to cook a little more.