Recipe: Ginger Chicken and Pasta

Here's a simple, easy homestyle meal for that brief lull between Thansgiving and Christmas. We served this to a mixed table of adults and young children last week and there wasn't a scrap left over. We can't take the credit, though; this is simple and nourishing food that needs little help from the cook.

The boneless, skinless chicken breasts are cooked fast - poached in their own juices for moist and tender texture. Then we made a simple sauce with just a few ingredients - spicy ginger, wine, and broth, with a little sage for piquancy.

Note: The chicken wasn't nearly as pink as it looks in the photo - something about cooked chicken and web photo optimization; we haven't quite figured it out!

Ginger Chicken and Pasta
serves 2-4

4 boneless skinless chicken breasts, cooked by this method
Handful of fresh sage leaves, washed and chopped
2 tablespoons ginger puree
1/2 cup white wine
1 1/2 cups chicken broth
1 pound pasta

Cook the chicken and remove to a plate, tented with foil to keep it warm. Whisk the ginger into the wine Heat the skillet with the pan juices and fat, and sauté the sage leaves just until wilted. Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced. Add the broth and simmer until reduced by half.

Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. Serve the chicken sliced on top of the pasta.