Chicken with Sage and Gravatinha

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

1
2 boneless chicken breasts, cut in half (540g)
2
'Salt to taste' or 1 tablespoon of salt
3
3/4 cup of butter (150g)
4
2 tablespoons of fresh sage leaves, 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 pasta type gravatinha (farfalle)
9
1/2 cup of grated Parmesan cheese (60g)

Ingredients

1
2 boneless chicken breasts, cut in half (540g)
2
'Salt to taste' or 1 tablespoon of salt
3
3/4 cup of butter (150g)
4
2 tablespoons of fresh sage leaves, 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 pasta type gravatinha (farfalle)
9
1/2 cup of grated Parmesan cheese (60g)

Directions

1
Season the chicken breasts with salt and reserve
2
In a medium skillet, place 1/2 cup of butter and sage and bring to high heat to melt
3
Add the chicken, lower the heat and cover
4
Cook for 20 minutes, turning occasionally, until it's cooked through and golden brown
5
Remove from heat, reserve the skillet with remaining butter and arrange the chicken on a platter
6
Cover and keep warm
7
In a large pot with boiling water, combine salt and olive oil and cook pasta for 8 minutes or until al dente
8
Drain
9
In the reserved skillet, add the remaining butter and bring to high heat to melt
10
Add the cooked pasta to a bowl, pour in the melted butter and sage from the skillet, and mix
11
Serve the pasta sprinkled with Parmesan cheese and accompanied by the chicken breasts
12
980 calories per serving