Serves: 4
Ingredients:
Sauce:
1 large shallot – finely chopped
Extra virgin olive oil for sautéing the shallot
2 cups heavy cream
¾ cup chicken stock
1 tablespoon minced fresh sage leaves
4 – 4 ounce boneless cooked chicken breasts, cooled, and cut into large dice
½ cup dried cherries
4 ounces goat cheese
Sea salt and freshly ground black pepper to taste
Toasted Pignoli nuts for garnish
Directions:
In a large sauté pan over medium heat, sauté the shallot until soft in a small amount of olive oil. Add the cream, chicken stock and sage. When cream begins
to simmer, reduce heat and simmer for until sauce has thickened slightly – remember that the pasta will absorb the sauce and it will become creamy
once all of the ingredients are incorporated. Add the pasta, chicken, dried cherries and goat cheese and remove from heat. Stir until pasta is coated
and goat cheese is completely incorporated and heated through. All the pasta to absorb the sauce. Season with sea salt and pepper to taste.
Note from Rania:
Cook the chicken breasts in low sodium chicken stock just until cooked through and the juices run clear – do not over-cook the chicken as it will dry out.
It should not take much longer than seven minutes.
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