Chicken and Sage Pasta

Chicken and Sage Pasta

Basil in a tomato sauce is a standard meal in our house. Recently I have been visiting my homeopath again and she kindly reminded me that I’m not brilliant on basil. It’s not a herb that sits well in my stomach. So I have been looking for alternatives.

When we first moved into our house I decided to plant a sage bush in the garden. To be honest, I love cooking with fresh vegetables, fruit and herbs but I’m not much of a gardener. So I left the sage bush but for some reason it grew and grew and grew. Now we have a large amount of sage in the garden so I’ve decided to start using it in my recipes. So here’s one I made earlier!!!

What’s you favourite chicken dinner, if you have one? Let me know in the comments below and please don’t forget to like and follow me.

Chicken and Sage Pasta

Serves 4


  • Sharp knife
  • Chopping board
  • Frying pan
  • Saucepan
  • Teaspoon
  • Tablespoon


  • Cooked or uncooked chicken x 500g
  • Leek x 1
  • Courgette x 1 large
  • Red pepper x 1
  • Sage x 1 small handful
  • Tinned tomatoes x 2 tins
  • Chicken stock x 250mls
  • Dried oregano x 1 tsp
  • Tomato puree x 1 tbsp
  • Salt and pepper to taste


  • Start by removing the top and tail of the leek and then slice it.
  • Peel and slice the courgette.
  • Slice the top from the pepper and remove in the core.
  • Now slice the pepper and set these vegetables aside.
  • Next slice the sage leaves thinly.
  • If you are using cooked or uncooked chicken slice it into 1 inch cubes if it isn’t already cut into chuncks.
  • Put the frying pan on a high heat and add oil to the base of the pan.
  • Spread the oil across the base of the pan with the plastic brush.
  • When the pan is hot add the leek and fry until it becomes translucent.
  • If you are using uncooked chicken add it to the pan and fry it until it becomes golden brown.
  • Now add in the sliced peppers and courgettes.
  • Continue to fry all of these ingredients for a further few minutes.
  • Pour in the tinned tomatoes and chicken stock.
  • If using cooked chicken add it into the sauce.
  • Sprinkle over the dried oregano and add in the sage.
  • Stir all of these ingredients together.
  • Next add salt and pepper to your tastes.
  • Turn the heat down and leave the sauce to simmer.
  • Cook a pasta of your choice as per the packet instructions.
  • Once the pasta is cooked, drain it and add it to the sauce.
  • Mix the pasta into the sauce and serve with boiled broccoli or a salad.
  • Then enjoy.
Chicken and Sage Pasta

Chicken and Sage Pasta was a big success in our house. My husband Howard and son Ted love a chicken dinner so I never doubted this would be a failure. It was a quick Saturday night dinner for us. I made this for the two and a little one. You could make double and freeze it for an even quicker meal during the week. We enjoyed this dinner with chickpea pasta and it was yummy. However you decide to eat this meal, as always, please enjoy. xxx