Spaghetti - I used Barilla whole wheat pasta…Boil to al dente
1lb of chicken breasts…cut into 1” chunks
For the chicken marinade:
1-2tsp rosemary; I used fresh from my herb garden. Chop finely
Zest & Juice of ½ a lemon
2 tbsp EVOO
Sea Salt & fresh cracked black pepper…use at your discretion
-I put all the ingredients, including the chicken in a gallon bag and marinated for 20 minutes
-Saute the marinated chicken until cooked…I did this for about 5-7 minutes on medium heat.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced…I also added some pre-minced garlic from the store (have I mentioned how I love garlic!?!?)
2-3 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped plus salt & pepper to taste pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
1 pint of cherry tomatoes…I halved them
-Place sauté pan over medium heat and add butter and olive oil.
-Saute garlic until fragrant and soft; Add the flour and cook for a minute.
-Add chicken stock and simmer gravy until thickened then add the chopped basil, season with salt and pepper.
- Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce; Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese
Makes 5 servings
PS - I paired this with a glass of Naked Grape Pinot Grigio…quite delish and only $7.99/bottle!