• 1/2 cup olive oil
  • 4 cloves garlic, crushed
  • 6 tablespoons plain dry bread crumbs
  • 20 fresh SAGE leaves
  • 1 pound skinless, boneless chicken breast meat - cut into strips
  • 1 tablespoon fresh lemon juice
  • 1 1/4 pounds fresh linguine pasta
  • 1/2 cup freshly grated Parmesan cheese


Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage.  Cook and stir for 5 minutes.  Remove from the skillet, and place in a bowl.  Set the heat to medium-high.  Add the chicken to the skillet; cook and stir for about 3 minutes.  Sprinkle with lemon juice, and reduce the heat to medium.
Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta, and cook for 3 to 5 minutes, until tender.  Drain.  Add the pasta to the skillet, and stir to distribute chicken.  Transfer to a serving dish, and toss with the garlic and breadcrumbs.  Serve with fresh Parmesan cheese.