Ingredients
2 boneless skinless chicken breasts
olive oil
garlic salt to taste
pepper to taste
1 lb. cooked penne pasta
3 ears corn, husked
Sauce:
2 tablespoons butter, divided
1/3 cup finely chopped shallots
1-2 large cloves of garlic, pressed
2 tablespoons chopped fresh sage, plus 6 leaves (divided)
3/4 cup dry white wine
2/3 cup whipping cream
Preparation
Brush chicken with olive oil. Sprinkle breasts with garlic salt and pepper. Grill over medium high heat 5 minutes per side. Let rest then slice into 2" x 1/2" strips.
Grill corn until ears start to brown, about 10 minutes. Cut corn off cobs.
Sauce: Melt 1 1/2 tablespoons butter in heavy medium skillet over medium heat. Add shallots,sage and garlic to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
Put chicken, pasta, and corn in a large bowl. Add sauce. Toss to coat.
In a small skillet saute’ 6 leaves of sage in 1/2 tablespoon of butter until crisp. Remove and crumble over pasta.
