Herbed Chicken Patties and Pasta with Mushroom Cream Sage Sauce

As you all know, I'm growing a little container garden with a lot of herbs and it's doing really well. Minus a little roughing up in the beginning by the cousin of Mr. Mutant Squirrel from our last house, I haven't had many issues. 


I realized I had an abundance of herbs and needed to get them into my cooking ASAP. So I made up this little recipe with ingredients I had on hand. You can substitute for dried herbs, but this is perfect if you have a little garden like mine! 

Herbed Chicken Patties and Pasta with Mushroom Cream Sage Sauce

Chicken Patty
1 pound ground chicken
1/4 cup chopped sage
1/4 cup chopped parsley
1/4 cup chopped chives
1 1/2 cups panko bread crumbs
2 tbsp olive oil
Salt and Pepper


Pasta with Mushroom Cream Sage Sauce
1 pound short cut pasta (I used Farfalle) 
1 tbsp olive oil
1 cup chopped mushrooms
3 cloves garlic, chopped
1 cup chicken broth
1/4 cup heavy cream (or fat free half and half to make it lighter)
1/4 cup chopped sage
Salt and Pepper


For chicken patty, mix together chicken, herbs, salt and pepper and for into patties. Coat with breadcrumbs. Heat oil in a pan and add chicken patties. Cook through on both sides. Remove from pan and keep warm.


Cook pasta according to package minus 1 minute of cook time. Add oil to pan with drippings and add mushrooms and garlic. Cook 3-4 minutes. Add chicken broth, scraping bits off bottom of pan. Cook 3-4 minutes. Add cream, sage, salt and pepper. Cook through. Add pasta and cook for another 1-2 minutes in pan. Serve with chicken patties.


Enjoy!