Quick and easy

“A straight forward penne dish, perfect for summer.”

At the age of 17, while working in Santorini, I used to work with a chef who’s signature dish was chicken balsamic and sage penne. I remember always craving it when I would serve the hotel customers the dish. It’s very easy and whenever making it, it brings me back to that perfect summer on the magical island.

You will need:

A packet of chicken breast
sage leaves
Glazed balsamic vinegar
Grated parmesan cheese
Penne

Start by boiling the penne with salt and olive oil, then drain and leave aside till needed. Slice the chicken into strips then pan fry it with oil, on a medium to high heat. Season a little the chicken and add the sage leaves. When the chicken is cooked, lower the heat to a low heat, add the penne before mixing in the glazed balsamic vinegar. Keep adding the balsamic vinegar till it’s visually dark and has a strong soury and balsamic taste. When serving, grate some parmesan cheese.