Chicken Parmesan in Garlic Sage Butter Sauce

1 pound linguine (cooked)
1 stick butter
8-10 fresh sage leaves
2-3 cloves garlic minced
Handful of fresh parmesan cheese
3-4 boneless skinless chicken breasts
2 eggs (whisked and mixed with a splash of water)
Bread crumbs (you can add spices to flavor them)

Dip chicken in egg wash then in the breading. Bake chicken until done, set aside.

While the chicken is baking, mince the garlic and put in a 12 inch skillet. Mince up the sage leaves and also put in the skillet.

During the last 15 minutes of the baking boil the pasta in a large pot.

In the 12 inch skillet melt butter over very low heat with the garlic and sage in it.

When the pasta is done, drain and put in the skillet and toss the pasta in the butter sauce with tongs to coat.

Arrange the chicken on top of the pasta and sprinkle cheese on top.

WALL-A CHICKEN DINNER!!