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Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot.

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  • While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper and add to the skillet. Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes. Transfer to a platter.

  • Whisk the balsamic vinegar and marmalade into the skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute. Return the chicken to the pan and coat with the sauce. Remove the pan from the heat and stir in the arugula.

  • In the pasta pot, melt the butter over medium-low heat. Add the sage and cook until fragrant, about 5 minutes. Add the pasta and pasta water and toss. Add the 1/2 cup grated cheese and season with salt. Sprinkle the pecans on the chicken and serve with the pasta and a little extra cheese.

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