It’s time for a little Tuesday pasta don’t ya think? I have been wracking my brain to come up with some savory recipes that just scream holiday time but having no luck. One of my favorite flavor combos is what I like to think of as the Thanksgiving stuffing flavor trio; rosemary, thyme, and sage. I am a stuffing person. While most people are digging into the mashed potatoes, and sweet potato casserole on holidays, I’m sitting secretly thinking that I really just want to stuff my face with stuffing (maybe that’s why they call it that.) The problem this year was that our stuffing just wasn’t complete because, as I mention annoyingly often, there are just some things that are really hard, if not impossible, to come by here. Apparently sage was one of them this year because we couldn’t find it anywhere which made me really sad. The stuffing was still really good but just not complete without it. Then a few days after, lo and behold my mom found some, a gift from the heavens, in a very unusual place at our local supermarket and brought it home just to for me (she really knows how to make her strange daughter happy). Okay, so now I was trying to decide what to do with it because, honestly, I’ve never put it in anything other than stuffing but I was determined to make up for the incomplete stuffing. I needed my sage fix. Then lightbulb moment: pasta with all of the flavors in the trio….oh and mushrooms…..oooohhh and brown butter! This is always the part where if anyone was watching they would be able to literally see gears spinning behind my eyes. I’ve now decided that we need to all eat these flavors in every meal between halloween and New Years. It just needs to happen. This pasta was just what I was going for. I think it definitely screams the holidays. Think Thanksgiving in a bowl hold the mashed potatoes. It would also be a great way to use leftover turkey and herbs from your holiday dinner. Just add turkey instead of chicken. Plus, it’s super fast and easy to make. So, basically, you just have to try this. I am in love with this stuff and I think you will be too!
- 1 pound bow tie pasta cooked to al dente
- 1 1/2 pounds boneless, skinless, chicken breasts cut into small chunks
- 1/2 cup(1 stick) plus 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, chopped
- 3 pounds button mushrooms, sliced
- 6 sage leaves, roughly copped
- 1 tablespoon each of fresh rosemary and thyme leaves, minced
- 1/4 cup chicken broth or stock
- 2/3 cup heavy cream
- 1/4 cup freshly grated parmesan
- salt and pepper
- Add chicken to a medium skillet with 2 tablespoons butter over medium heat and cook until fully done and slightly browned, about 5 to 6 minutes. Season with salt and pepper then remove from pan.
- Add garlic, onion, and 2 tablespoons more butter to pan ans return to heat. Cook for 3 to 4 minutes until onions are translucent. Stirring constantly, add remaining butter and cook until butter develops small brown flecks (be careful not to let the solids in the butter burn) then toss in sage leaves, rosemary, thyme, and mushrooms; cook for 1 to 2 more minutes. Add chicken broth, and cream; simmer until sauce begins to thicken.
- Stir in parmesan until melted followed by pasta; salt and pepper to taste. Cover and simmer for about 5 minutes before adding chicken. Toss in chicken to coat with sauce and serve immediately.