This recipe has quite a few steps, but don’t be intimidated. Just take one step at a time and it will all flow.
Combine the tomatoes, garlic and a pinch of sea salt in a large serving bowl with a paper towel in the bottom of bowl. Toss. Cover and let sit until pasta is ready. Start cream sauce.
In a pot, melt butter on medium heat. When melted add salt, pepper and flour. Whisk until a ‘roux’ forms, this will thicken your sauce. Slowly add cream while whisking. When cream thickens slightly lower heat and add lemon zest, garlic, salt, pepper and lemon juice. Simmer on low heat for 5 minutes. Add sage and lower flame to keep warm till chicken is ready. Start a large pot of water to cook pasta according to package directions.
After chicken has rested for a half hour and pasta water is boiling, use a non stick skillet to sauté chicken on med/high heat in olive oil until golden and crisp, about 4-5 minutes each side, chicken is thin so it cooks quickly. Be sure pan and oil are hot before adding chicken. After placing chicken in pan to cook, add pasta to water, stirring frequently while keeping an eye on chicken.
When pasta is 'al dente', drain into a colander without rinsing, remove paper towel from under tomatoes and immediately place hot pasta on top of the tomato mixture. The heat from the pasta will warm the tomatoes without making them mushy. Drizzle the pasta with olive oil and sprinkle with sea salt, toss.
Place pasta and tomatoes on plate, top with chicken and sage cream sauce. Sprinkle with pine nuts. Enjoy!