250 g Pre-cooked rotisserie chicken meat (shredded)
150 ml Heavy cream (15% fat)
40 g Parmesan cheese (grated)
10 Stk. Fresh sage leaves
2 Stk. Garlic cloves
15 ml Olive oil
1 Stk. Lemon (juice)
Instructions
1. Boil 3 liters of water in a large pot. Season the water generously with salt. Cook the penne pasta al dente according to package instructions. Set aside one cup of pasta water.
2. Heat the olive oil in a large pan over medium heat. Add the crumbled sage leaves and fry them for 1 minute until crisp. Remove the leaves and discard them.
3. Add the chopped garlic to the pan and fry for 30 seconds until fragrant. Add the shredded chicken meat and heat it for 2 minutes.
4. Pour the cream into the pan and let it simmer for 2 minutes until it thickens slightly. Stir in the Parmesan.
5. Add the drained pasta to the pan. Add pasta water as needed to achieve the desired consistency. Toss everything well to emulsify the sauce.
6. Remove the pan from the heat. Squeeze the juice of half a lemon over the pasta. Season with salt and black pepper. Serve immediately.
Nutrition per serving
kcal: 580
Protein: 35 g · Fett/Fat: 22 g · Carbs: 65 g
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