2 chicken breasts, cooked and diced
3 to 4 sage leaves
1 red pepper, seeded and chopped (optional)
8 oz. pasta
4 Tbsp. butter
1 c. grated Parmesan
1 1/4 c. half & half
salt and pepper, to taste
Cook pasta according to package directions.
In saute pan, add half & half, 2 Tbsp butter and half the Parmesan. Cook on medium-low heat, stirring until mixture reduces and thickens slightly.
Add nutmeg, sage, salt and pepper. Stir. Add chicken and mix well.
Add pasta; mix well. Serve with a nice tossed salad.