Chicken Bow Tie Pasta with Sage Sauce

This recipe was inspired by the Thanksgiving turkey dressing.


Ingredients
1LB Mini-Farfalle (a.k.a. Bow Tie pasta)
1 Store-bought Whole Rotisserie Chicken (skinned, boned and shredded) with juice
1tbsp Dried Parsley Flakes
1 ½ tsp Ground Sage
1 tsp Onion Powder
½ tsp Garlic Powder
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil

Seasonings
1 Pot of Water
1 ½ tsp Salt (divided)
½ tsp Black Pepper
1 tbsp Vegetable Oil

Bring a pot of water to a boil
Add 1tsp salt, 1tbsp vegetable oil and pasta
Quick stir and cook until al dente; drain

While waiting, preheat another pot at medium heat
Add butter, extra virgin olive oil, sage, garlic and onion powder
Stir to combine
Add chicken with juice, ½ tsp salt and black pepper
Add more extra virgin olive oil if needed

Stir in pasta and toss to coat
Add parsley flakes for garnish and serve

Serve 4 people

TIPS
Any short pasta will do.