Orange-Balsamic Chicken thighs with pecans and Sage butter pasta

since i have left over sage from last week's prune chicken i'm making this tomorrow night:

from Rachel Ray:

s/p
1 pound spaghetti
2 tbspn olive oil
8 skinless, boneless chicken thighs, quartered
2 sprigs rosemary, finely chopped ('m using dried )
1/4 c balsamic vinegar
1/4 c orange marmalade
3 c arugula or baby spinach
4 tbspn butter
1/4 c sage leaves, thinly sliced
1/2 pam cheese
1/3 c honey roasted pecans, chopped (i'm using whatever's in the freezer, just toasted)

1. cook pasta according to directions, reserving 1 cup of pasta water after draining

2. while pasta is working heat olive oil in large skillet. season chicken with s/p and add to skillet. sprinkle the rosemary on top and cook the chicken until crispy and brown 10 minutes. transfer to platter

3. whisk the balsamic vinegar and marmalade ino the skillet, scraping up the browned bits from the bottom of the pan. lower heat and simmer for 1 minute. return the chicken to pan and coat with the sauce. remove the pan from the heat and stir in the arugula

4. in pasta pot, melt the butter over medium low heat. add the sage and cook until fragrant about 5 minutes. add the pasta and pasta water and toss. add the 1/2 c parm cheese and season with salt. sprinkle the pecans on the chicken a nd serve with the pasta and a little extra cheese.



**well it sounds interesting anyway. you can try it if you want. i kinda like fruity meat from time to time. and the picture looked really good.