My friend Amanda, from KevinandAmanda.com, put together a recipe for “Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage”. I’ve made it several times, each time I do a bit something different: this time I doubled the sage (because I have a ton of it in my garden), used pecans instead of walnuts and added the bacon slices that I cooked with the chicken. It was very flavorful!
This dinner is one of the kids favorites and with my picky eaters, it really balances out well. LilMan will eat all the noodles, but leave behind the chicken, sage and nuts (the best part in my opinion). Em will eat all the nuts, some noodles and a little chicken. Which leaves the best bits for me and Ben: everything else .
Shortcut: buy a rotisserie chicken.
This time, I brined the chicken (just letting it soak in Kosher salt water) for 24 hours. Then, rinsed it off, put a couple of basil leaves in the cavity and covered it with McCormick Grill Mates Montreal Steak seasoning (I use this on almost everything – it even makes boiled eggs taste awesome) and slices of bacon.
Bake it at 350 for about an hour (honestly when I made it, I forgot about it and it probably cooked for about an hour and half, but because I brined it, the chicken wasn’t dry at all).
When it’s done, pull meat off the chicken (it will literally fall off the bones) and crumble the bacon. Put this aside.
Then toast the pecans in about a tablespoon of butter. When done, go ahead and add the pecans to the chicken mixture.
Cook the pasta according to the package, drain and add to the chicken mixture. I finally got to use my shopping find Torino Italian Handmade Pasta!!!!
Last but not least, brown the butter, once it is brown add in whole pieces of fresh sage and fry it in the butter until it is crispy. Once it is crispy, scoop it out and add to the chicken mixture.
Then pour the brown butter over the chicken mixture, stir and serve.
Be sure to visit Amanda’s website, kevinandamanda.com, for the original recipe!
- 1, 3 to 4 lb chicken
- ½ cup Kosher Salt
- 1 tsp McCormick Montreal Steak Seasoning
- 6 to 8 slices of bacon
- 2 basil leaves
- 9 oz package of pasta
- 2 oz (1/2 cup) chopped pecans
- 6 tbsp butter
- 1 cup fresh sage leaves
- Wash the chicken and remove the giblets. Place in a large pot and cover with water and Kosher Salt. Let it set in the refrigerator overnight (at least 8 hours).
- Preheat oven to 350 degrees F.
- Place the chicken in a dutch oven, add 2 basil leaves inside the chicken’s cavity. Sprinkle with McCormick Montreal Steak Seasoning. Lay the bacon slices over the chicken. Bake for 60 to 90 minutes until bacon and chicken is fully cooked.
- Allow the chicken to cool for 10- 15 minutes. Then shred the chicken into bite-sized pieces and crumble the bacon. Put aside.
- Boil and drain the pasta according the to package directions. Add to the chicken mixture.
- Place the chopped pecans in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and add to the chicken mixture.
- Wipe the skillet clean, and melt 6 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Remove the crispy sage pieces and add to the chicken mixture.
- Pour the brown butter over the chicken mixture, stir and serve.