food
Chicken Pasta with Sage & Capocollo Sauce*
When there's a chill in the night's air, this hearty pasta warms the body and satisfies big winter appetites. Be sure to use only fresh sage.
Ingredients (Serves 4)
| 1/4 | cup olive oil |
| 2 | garlic cloves, minced |
| 2 | tablespoons minced shallots |
| 2 | ounces thinly sliced capocollo or similar salami, cut into matchsticks |
| 5 to 6 | tablespoons minced fresh sage |
| 1-1/2 | cups chicken stock |
| 12 | ounces boneless, skinless chicken breasts, pounded 1/2-inch thick |
| 1 | teaspoon olive oil |
| 12 to 14 | ounces penne or other short tubular pasta, cooked according to package directions, tossed lightly with olive oil and kept warm |
| 3/4 | cup freshly grated pecorino Romano cheese |
| 1 | tablespoon extra-virgin olive oil, optional |
| Sprigs of fresh sage and/or curls of pecorino Romano, optional |
Instructions
- Prepare the sauce: Warm oil in a small saucepan over medium heat. Stir in garlic, shallots, and capocollo and saute for a couple of minutes, until garlic and shallots have just softened. Add sage and give it a stir or two, then pour in stock. Bring to a simmer and cook until sauce is reduced by about one-third. Taste and add salt, if you wish.
- Meanwhile, sprinkle chicken with salt and spray with vegetable oil.
- Fire up the grill, bringing it to medium.
- Grill chicken uncovered for 10 to 12 minutes total. Turn onto each side twice, rotating the breasts each time to get the crisscross grill marks. Chicken is ready when it is white throughout but still juicy.
- Cut chicken into strips. Toss pasta, sauce, grated cheese, and chicken together in a large serving bowl. Drizzle with extra-virgin olive oil, if you like. To get a little fancier, garnish with sprigs of sage or curls of cheese (made by scraping a vegetable peeler over a chunk of cheese) or both. Serve warm.
*Find this and other great recipes in…
Chicken on the Grill
By Cheryl Alters Jamison, Bill Jamison
With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic favourites to exotic new dishes. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are also recipes for sides and sweets.
*This recipe has been adapted from its original.
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