Ingredients
- 1 medium sweet potato, about 290 gr., peeled and cubed
- 1 medium onion, sliced
- 4 tablespoons olive oil
- 3 boneless skinless chicken thighs, cut into bite-sized chunks (or chicken breast meat)
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- 3 tablespoons chopped fresh sage or 2 teaspoons dried
- 170 gr. uncooked penne pasta or other short pasta
Method
- Start a pot of water for the pasta.
- Put the cubed sweet potato in a lidded, microwave-safe container.
- Add 2 teaspoons of water and microwave for 2′ with the lid vented.
- Test sweet potato with the tip of a sharp knife, the knife should insert easily.
- You want the potato just tender, but not mushy. If not, microwave it for an additional minute and test again.
- Heat the oil in a large skillet over medium flame.
- Drain sweet potato and sauté for 2 – 3′, stirring and turning occasionally.
- Add onion and toss to coat, if using dried sage, add to pan now.
- Cook for a minute or two, stirring occasionally.
- Add chicken to pan.
- Season generously with salt and pepper and cook until chicken is just cooked through, stirring occasionally, 5 – 6′.
- Add garlic to pan and cook until just fragrant, about 45″.
- Remove from heat.
- Meanwhile, cook pasta according to package directions.
- Drain, reserving 1/4 cup cooking water.
- Add to skillet with sweet potato mixture and toss to combine.
- If the dish seems dry, add a little reserved pasta water, a tablespoon at a time.
- If you’re using fresh sage, sprinkle with 2/3 of the sage and toss to combine.
- Divide among shallow pasta bowls and top with remaining sage.