Orange-Balsamic Chicken

Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Mince the rosemary leaves.
Roughly chop the pecans.
Thinly slice the sage leaves to make about 2 Tbsp.
Pat the chicken dry, then quarter each thigh and season with salt and pepper.

Cook the Spaghetti
Add spaghetti to the boiling water, and cook about 10-12 minutes, or until al dente.
Drain, reserving ¼ cup of the cooking water.

Prep and Cook the Chicken
Heat ½ Tbsp. olive oil in a large pan over medium-high heat.
Place the chicken in the pan, sprinkle the rosemary on top, and cook 3-4 minutes per side. When cooked through, transfer chicken to a plate, and set aside.

Prep Orange-Balsamic Sauce
In the same pan, add the balsamic vinegar and marmalade.
Use a wooden spoon to scrape up any browned bits from the pan bottom.
Lower the heat and simmer for 1 minute.
Return chicken to the pan and coat with the sauce.
Remove pan from heat, stir in the arugula, and set aside.

Prep the Pasta
In the same pot you cooked the pasta, melt the butter over medium-low heat.
Add the sage and cook until fragrant, about 2 minutes.
Increase heat to medium, add the spaghetti, half the parmesan, and the reserved pasta water.
Toss together cooking for another minute.
Remove from heat and serve immediately.

Plating
Divide the spaghetti between your plates.
Place the chicken and arugula mixture over the spaghetti.
Drizzle the remaining sauce over the top and garnish with remaining parmesan and pecans.
Enjoy!