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Servings

Prep Time

Cook Time

Ingredients

• 1/4 Cups olive oil
• 2 cloves garlic minced
• 2 tablespoons minced shallots
• 2 ounces thinly sliced capocollo or similar salami, cut into matchsticks
• 5 to 6 tablespoons minced fresh sage
• 1-1/2 Cups chicken stock
• 12 ounces boneless, skinless chicken breasts, pounded 1/2-inch thick
• 1 teaspoon olive oil
• 12 to 14 ounces penne or other short tubular pasta, cooked according to package directions, tossed lightly with olive oil and kept warm
• 13/4 Cups freshly grated pecorino Romano cheese
• 1 tablespoon extra-virgin olive oil, optional
• Sprigs of fresh sage and/or curls of pecorino Romano, optional

Directions

1. Prepare the sauce

2. Warm oil in a small saucepan over medium heat. Stir in garlic, shallots, and capocollo and saute for a couple of minutes, until garlic and shallots have just softened. Add sage and give it a stir or two, then pour in stock. Bring to a simmer and cook until sauce is reduced by about one-third. Taste and add salt, if you wish.

3. Meanwhile, sprinkle chicken with salt and spray with vegetable oil.

4. Fire up the grill, bringing it to medium.

5. Grill chicken uncovered for 10 to 12 minutes total. Turn onto each side twice, rotating the breasts each time to get the crisscross grill marks. Chicken is ready when it is white throughout but still juicy.

6. Cut chicken into strips. Toss pasta, sauce, grated cheese, and chicken together in a large serving bowl. Drizzle with extra-virgin olive oil, if you like. To get a little fancier, garnish with sprigs of sage or curls of cheese (made by scraping a vegetable peeler over a chunk of cheese) or both. Serve warm.