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1
Prepare Chicken Cutlets - Defrost and rinse the chicken.
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2
Wrap the chicken in plastic wrap and pound it until it is uniformly thin - about 1.5 centimeters.
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3
Then take your cleaned sage leaves and place them on the chicken.
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4
Stack the chicken so that the sage is touching both sides.
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5
Re-wrap the chicken and set aside.
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6
Prepare the Veggies for the Sauce - Dice the onions and peppers and put them into a saute pan with about 1/2 of the olive oil (approx 6 tbs).
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7
Heat them, stirring occasionally, over a medium low heat until the onions are translucent and the peppers begin to get soft.
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8
Boil the Water for the Linguine - Fill your pasta pot with water, generously salt the water and turn on the heat!
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9
Press the Garlic Clove - Into the Veggies which should now be soft and very slightly browning.
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10
Add the remaining oil in with the veggies which are now well sauted in your saute pan.
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11
Cook the Chicken - Move all of the veggies to the sides of the saute pan, making room for the cutlets.
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12
Remove the cutlets from the plastic and place them into the hot oil with the sage side down.
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13
You don't want the veggies to brown a lot so move them around and even pile them on top of the chicken so they don't over cook.
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14
Increase the heat under the pan to Medium High.
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15
When the chicken is almost cooked all the way through, flip it over to finish it on the other side.
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16
Don't over cook!
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17
When the chicken is cooked through, remove the chicken and the sage from the pan and set aside.
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18
Remove most of the sage from the chicken.
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19
Add Can of Crushed Tomatoes to Veggies- Reduce the heat under the Saute Pan to medium low again because the oil should be really hot now.
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20
Stir the crushed tomatoes around with the oil and the veggies.
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21
Add the nutmeg, cinnamon, brown sugar and a dash of the vanilla extract.
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22
Stir and then cover.
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23
Cook Pasta - Add your linguine to your boiling water.
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24
It should cook for about 7 - 10 minutes.
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25
Attend to the Red Sauce - while the pasta is cooking, check the sauce to make sure it is bubbling and to stir it often.
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26
Add salt and pepper to taste.
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27
Add the Chicken to the sauce for the last two minutes to heat it up.
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28
The chicken should just lay on top.
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29
Plate the pasta.
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30
Smother it with the red sauce and place the sage chicken on top.
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31
ENJOY!
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32
All of the seasonings and the oil content can be adjusted.
