Preheat the oven to 425 degrees F.

Grease 9x13 inch baking dish. Scatter the chopped apples on the bottom of the dish and toss with 1 teaspoon olive oil and a pinch of salt + pepper.

Season the chicken with salt and pepper and then rub with the grated garlic. Arrange 3-4 sage leaves on top of each breast and wrap with 2 slices prosciutto, overlapping slightly and tucking edges under. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add the chicken, and sear until crisp, about 3 minutes per side. Remove the chicken from the pan and place each breast in the baking dish right on top of the apples. Bake for 15 to 20 minutes, or until cooked through.

While the chicken bakes make the noodles. Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain.

Add the pistachios to a food processor and process until the pistachios have become a powder.

Now in the same skillet you cooked the chicken in, add 1 tablespoon butter, once melted add the remaining sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Add another tablespoon of butter, once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the milk and cream, stir and turn down heat to low. Add the crushed red pepper and season with salt and pepper. Continue stirring until milk thickens. Add in parmesan, pistachio powder. Stir to combine and then add the pasta. Cook another minute, adding milk if the sauce seems too thick.

Serve the chicken and apples over the creamy pistachio noodles. Garnish with the crispy sage and fresh parmesan.