2 tbsp grape seed oil
10-15 sage leaves
1/2 teaspoon fleur de sel salt flower
400g boneless chicken steak
100g Morell Gluten Free organic corn linguinea
salt in pasta water
1 tablespoon pumpkin seeds for decoration.
Boil organic corn linguine in plenty of salted water.
Roast a small color of pumpkin seeds in a dry pan.
Cut the sage leaves into strips and grate the lemon zest.
Cut the chickens into smaller snack-sized pieces.
Place in a frying pan to warm the grape seed oil and fry the chicken pieces.
Add the lemon zest, sage shreds, salt and butter and bake for a while so that the chicken gets a beautiful color and the lemon and sage flavor sticks to the chicken and liquid. Be careful not to burn sage.
Finally, mix the ripe linguine and serve.
Garnish with roasted pumpkin seeds to suit your taste.