Chicken with Sage and Gravatinha

Name: Chicken with Sage and Gravatinha
Yield: 4
Ingredients: 2 boneless chicken breasts, cut in half (540 g); 1 teaspoon of salt or to taste; 3/4 cup of butter (150 g); 2 tablespoons of fresh sage, chopped, or 1 tablespoon of dried sage; 5 liters of boiling water; 1 tablespoon of salt; 1 tablespoon of olive oil; 500g of short-cut pasta like gravatinha (fettuccine); 1/2 cup of grated Parmesan cheese (60 g)

1
2 boneless chicken breasts, cut in half (540 g)
2
1 teaspoon of salt or to taste
3
3/4 cup of butter (150 g)
4
2 tablespoons of fresh sage, chopped, or 1 tablespoon of dried sage
5
5 liters of boiling water
6
1 tablespoon of salt
7
1 tablespoon of olive oil
8
500g of short-cut pasta like gravatinha (fettuccine)
9
1/2 cup of grated Parmesan cheese (60 g)

Ingredients

1
2 boneless chicken breasts, cut in half (540 g)
2
1 teaspoon of salt or to taste
3
3/4 cup of butter (150 g)
4
2 tablespoons of fresh sage, chopped, or 1 tablespoon of dried sage
5
5 liters of boiling water
6
1 tablespoon of salt
7
1 tablespoon of olive oil
8
500g of short-cut pasta like gravatinha (fettuccine)
9
1/2 cup of grated Parmesan cheese (60 g)

Directions

1
Season the chicken breasts with salt and set aside
2
In a medium skillet, melt 1/2 cup of butter and add sage
3
Bring to high heat to melt
4
Add the chicken, reduce heat, and cover
5
Cook for 20 minutes, flipping occasionally, until cooked through and golden brown
6
Remove from heat, set aside the skillet with remaining butter, and arrange chicken on a platter
7
Cover and keep warm
8
In a large pot with boiling water, add salt and olive oil
9
Cook pasta according to package instructions for 8 minutes or until al dente
10
Drain
11
In the reserved skillet, melt the remaining butter over high heat
12
Add cooked pasta to a bowl, drizzle with melted butter and sage from the skillet
13
Mix well
14
Serve pasta sprinkled with Parmesan cheese and accompanied by chicken breasts
15
Calories per serving: 980