| 1 box | BARILLA Angel Hair |
| 4 tablespoons | extra virgin olive oil |
| 1 whole | chicken breast |
| 1 sprig | fresh rosemary |
| 1 clove | garlic |
| 4 leaves | sage |
| 1 tablespoon | fresh Italian flat-leaf parsley, chopped |
| to taste | freshly ground black pepper |
| 2 lemons | lemon juice |
| 1/4 tablespoon | grated lemon peel |
| 1 cup | chicken broth |
BRING a large pot of water to a boil.
CUT the chicken breast in small dices, season with chopped herbs, 2 tablespoons of olive oil, black pepper and the whole garlic clove.
HEAT a large skillet until hot. Add remaining oil and chicken; sauté chicken for 3-4 minutes or until fully cooked.
DEGLAZE pan with lemon juice and chicken broth, then stir in the lemon peel.
Meanwhile COOK Angel Hair according to the package directions, drain and toss with the sauce. Discard the garlic clove before serving.