Orange-Balsamic Chicken Thighs with Pecans and Sage Butter Pasta

By á-2421

Ingredients

• Salt and Pepper
• 1 pound whole wheat pasta
• 2 Tbsp olive oil
• 8 skinless, boneless chicken thighs, quartered
• 2 sprigs rosemary, finely chopped
• 1/4 cup balsamic vinegar
• 1/4 cup orange marmalade
• 3 cups baby spinach
• 4 Tbsp butter
• 1/4 cup sage leaves, thinly sliced
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/3 cup honey-roasted pecans, chopped
• Honey Roasted Pecans
• 2 cups pecan halves
• 1/4 cup honey

Preparation

Step 1

Bring a large pot of eater to a boil, salt it , add pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water and the pot.

While the pastais working, in a large skillet heat the olive oil, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper and add to the skillet. Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8-10 minutes. Transfer to a platter.

Whisk the balsamic vinegar and marmalade into the skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute. Return the chicken to the pan and coat with the sauce. Remove the pan from the heat and stir in the spinach.

In the pasta pot, melt the butter over medium-low heat. Add the sage and cook until fragrant, about 5 minutes. Add the pasta and pasta water and toss. Add the 1/2 cup grated cheese and season with salt. Sprinkle with the pecansd on the chicken and serve with the pasta and a little extra cheese.

Honey Roasted Pecans

Heat oven to 350. Place pecans in an even layer on baking sheet. Roast 12-15 minutes. Remove and place in a bowl.

In a saucepan, combine honey and pecans. Cook over medium-high heat, stirring until mixture simmers and foams. (about 4-6 minutes)

Transfer to a baking sheet lined with wax paper and separate with a fork. Cool completely. Store in an airtight container.