Wait, are you sitting down?
I’m about to post.
Not a product review.
But a RECIPE! A real live recipe!
All excuses aside, things around here have been beyond busy. And not “busy” but kicking my butt, not sleeping enough, working a ton BUSY.
So, fast meals have been the norm. Chicken chili, beef stew, sandwiches, nothing terribly exciting… until this. I really don’t know where it came from, but I had this flash in my head of sage, and butter, and shallots. I think I had something with that combo at some point somewhere, and in a momentary brain vacation, I flashed on it, and then it was stuck.
That’s how this recipe was born, and for those who can’t read the Italian title, it’s Angel Hair Pasta with Shallots and Sage.
As you can see from the photo, there’s more than just shallots and sage here. There’s some tiny chopped broccoli, some steamed chicken, and of course salt and pepper.
Capellini con Scalogno e Salvia
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: simmer entree pasta Italian
Ingredients (6 servings)
- 1 pound whole wheat capellini pasta, cooked and kept hot
- 4 Tablespoons butter
- 1 Tablespoon olive oil
- 2 shallots, finely minced
- 1 small bunch of sage, chopped (about 1/3 cup total)
- 1 clove garlic, crushed
- 1 lemon, juiced
- 2 teaspoons salt
- 4 ounces dry white wine
- 1/4 cup whole wheat bread crumbs
- black pepper
- 2 chicken breasts, cooked and diced
- 1 head broccoli, chopped and cooked
- Romano cheese for serving
In a sautee pan, melt the butter. Turn the heat to medium-low, and swirl every few minutes until the butter browns, about 10 minutes. Add the sage to the butter and turn the heat to very low, just to keep the mixture liquid.
Meanwhile, heat the olive oil in a larger pan, and add the shallots and garlic, and cook until translucent and lightly browned.
Add the butter/sage mixture to the shallots and stir.
Add the wine and lemon juice, and simmer over medium heat until reduced by about a quarter.
Add the chicken and broccoli to the pasta, then pour the sauce over. Stir well, add the bread crumbs, and serve with a squeeze of lemon juice and generous grating of cheese.
I could’ve eaten so much more of this than we had. The sauce was rich and herby, and I’m pretty proud of the balance of flavors I was able to achieve with the cooked and fresh lemon juice, white wine, brown butter… this will become a staple on busy days since it was delicious and SO beyond easy.
In other news:
- Make sure to check out my dear friend Gina’s (Fitnessista’s) Sweets for Sandy auction going on tomorrow! I’ve donated a crocheted set of “snacks” to the lucky bidder!
- Speaking of crochet: my most popular post on my little food blog is my crochet scarf tutorial from last winter. I’m thinking about doing another crochet tutorial for fun, and was wondering if there’s anything you guys would like to learn how to make? Another scarf? An ear warmer? Slippers? I may even put together a video for you…
I think that’s all for now… I have a few more recipe posts in queue, and am hoping things calm down soon. I miss you all!