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Chicken, Lemon & Sage Pasta

The slight change here is that I’ve used Sage to complement the other flavours, in place of the more usual parsley, basil or thyme. I thought I’d give it a go, as I really like the flavour but rarely use it with meats other than pork. Or in sage and onion stuffing. I don’t know why not but hey, we all have things we do without really understanding why.

I don’t know why I’ve not done this before, as the sage works really well with the lemon. It adds a deep earthy flavour that sits nicely alongside the light and fresh lemon. Almost like a base note in a perfume – you don’t know how important it is until it’s not there. That being said, whilst it works well it does come with a few words of caution.

Sage, much like basil, can have a very strong, almost pungent flavour. Use too much and its astringent, almost medicinal, flavour will dominate everything else and ruin the dish. This is why I chose to add a few crispy sage leaves to the top of the finished pasta dish. They’re there as a form of seasoning. Anyone who wants more sage flavour can crumble them across the other ingredients. Anyone who doesn’t can politely push them to one side. Either way they look pretty, so everybody wins!


Chicken, Lemon & Sage Pasta

This is a lovely, summery pasta dish that combines the freshness of lemon with the deep earthiness of sage.
Course Main Course
Cuisine Chicken, Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 650kcal


  • 250 g Chicken Breast cut into 1cm pieces
  • 1 tbsp Olive Oil
  • ¼ tsp Garlic Granules
  • ¼ tsp Onion Powder
  • ¼ tsp Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 50 g Butter
  • 100 g Chestnut Mushrooms sliced
  • 1 Lemon juice and zest
  • 12 Sage Leaves shredded
  • 150 g Dried Pasta
  • Grated Parmesan to serve


  • Put the chicken pieces in a bowl the pour over the oil, before mixed until coated. Add the garlic granules, onion powder, salt and pepper then mix again, before allowing to rest for a few minutes.
  • Heat a frying pan over a medium heat then add the chicken. Stir-fry for 10 minutes until browned on the outside and cooked through. Remove from the pan and put to one side.
  • Add the butter to the pan, followed by the mushrooms. Sauté for 5-10 minutes until the mushrooms have softened.
  • Meanwhile, bring a large pan of water to the boil and cook the pasta according to the pack instructions.
  • Return the chicken to the pan with the mushrooms, followed by the lemon juice, lemon zest and shredded sage leaves. Mix well and keep warm.
  • When cooked drain the pasta – reserving a couple of tablespoons of the starchy cooking water. Add this water to the chicken and mushroom mixture and stir to create an emulsion. Add the cooked pasta to the pan then toss to coat in the sauce.
  • Serve immediately topped with some grated parmesan and freshly ground black pepper.


If you have time you can make some crispy sage leaves as a garnish. To do this heat a small amount of oil in a pan over a high heat. Carefully add the sage leaves in small batches and fry for 30 seconds, before removing from the pan and draining on some kitchen paper. The leaves will sizzle a lot when you first add them to the pan, but will quickly darken in colour as they cook and become crisp as they cool. They taste amazing but should be used sparingly, as sage does have quite a pungent flavour.

Nutritional Information

Estimated Values Per Serving
Energy 2,724 kJ
651 kcal
Fat 30 g
   of which Saturates 15 g
Carbohydrates 52 g
    of which Sugars 2 g
Fibre 2 g
Protein 41 g
Sodium 427 mg

Note: Nutritional Information is shown per serving of the recipe shown above. Any side dishes or garnishes shown in photos are not included unless they are specifically listed as part of the recipe.

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Chicken, Lemon & Sage Pasta


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