Just this week one of my coworkers was talking about how she only grocery shops once every two weeks. She commented that she doesn’t really mind shopping, but she hates having to plan meals for two weeks. I think my jaw dropped when I heard this, and then I mentioned that I end up at Whole Foods 4-5 times per week on average. I just can’t plan ahead. I’m so bad that sometimes I’ll buy something for the next day and when the time comes, my mood will change and I’ll end up going back to the store for something different.
Tonight was one of those nights, sort of. I didn’t end up going back to the grocery store, but the plan I had totally took a back seat and something new was created. With fall in the air, I was inspired to cook something using one of my favorite fall flavors: sage. What I came up with was a Thanksgiving-ish pasta dish that was downright delicious … if you love sage as much as I do.
The pasta ended up having many of my favorite flavors from the holiday: sage from stuffing, the dried fruit of a cranberry sauce, and the unexpected crunch of walnuts. It really worked.
Pasta with an Autumn Sage Cream Sauce
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Ingredients:
Saute the chicken over medium high heat, sprinkling the meat with salt, pepper, and sage to taste. In a saucepan, over medium heat, saute the garlic in olive oil for about 5 minutes. Add cream sherry to the pan, covering the bottom. Turn up the heat and let the sherry reduce. When the sherry is almost completely cooked off, add the cream, cherries (or cranberries if you prefer), sage, thyme, and salt and pepper to taste.
While the sauce and chicken are cooking, boil the pasta per the box instruction, adding the broccoli florets to the boiling water with 2-3 minutes left on the pasta’s cooking time. Combine the pasta, broccoli, chicken, walnuts, and sauce in a bowl, stirring well. Grate parmesan cheese over the top to your taste and enjoy.
Clacked by Bob Degon
on Oct 22, 2009 @ 10:02 EST5EDT
