Monday, April 29, 2013

Lemon and Rosemary Chicken Pasta

The temperature has been climbing steadily out here in the desert! It's only April and in the 90s! This is a great meal for a hot day. Although it requires a little use of the stovetop, at least you don't have to turn on the oven.


1 lb spaghetti noodles
1 lb chicken breasts

Chicken Marinade
2 tsp thyme
2 tsp rosemary (really good if you use fresh!)
Juice of 1/2 lemon
1-2 tablespoons olive oil
1 tsp. salt
1/2 tsp. pepper

Garlic Sauce
1/2 stick butter
4 cloves of garlic, finely chopped
2-3 tablespoons flour
2 cups chicken stock
1 tablespoon basil
1/2 tsp. pepper

1. Cut up the chicken into 1 inch pieces. Add all the marinade ingredients with the chicken, seal in gallon ziplock bag and marinate a minimum of 20 minutes. (You can also marinate overnight for a more intense flavor)

2. Boil noodles with a dash of salt and olive oil. Cook until al dente. (Which means not mushy)
3. Melt butter in saucepan, saute garlic until soft. Add in flour slowly and mix well. Cook for a minute then slowly add in chicken broth stirring continuously.

4. Simmer until thickened then add in basil and pepper. If it looks too runny add a tiny bit of flour a pinch at a time until desired thickness.

5. Mix sauce with cooked noodles and set aside. Saute marinated chicken until no longer pink. (I like mine a bit brown)

6. Add chicken in with the sauce and noodles, toss until evenly distributed. Top with cherry tomatoes and a few shakes of grated parmesan cheese. Yum!

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