Summer Spaghetti

This isn’t the best picture, but let me tell you, this pasta was so tasty! The perfect summer pasta dish!
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1 pound spaghetti, cooked al dente

3 boneless chicken breasts

For the chicken marinade:

Nature’s Own seasoning

2 teaspoons thyme, dried

2 teaspoons rosemary, dried

1 lemon, juiced

2 TBSP lemon olive oil (or regular olive oil)

1 tsp coarse salt

½ teaspoon cracked black pepper

For the garlic gravy:

1 stick of butter (1/2 cup)

2 TBSP extra virgin olive oil

4 garlic cloves, minced

2 TBSP all-purpose flour

2 ½ cups chicken stock

1 TBSP fresh basil, chopped

salt and pepper to taste

¼ cup Italian flat leaf parsley, chopped (to garnish)

½ cup grated parmesan cheese

1 cup cherry tomatoes; halved

—————————————————————————

Pound chicken breasts till thin & uniform thickness. Sprinkle chicken with Nature’s Own (both sides.) Add all the marinade ingredients (thyme, rosemary, lemon juice, olive oil, salt and pepper) into a mixing bowl and mix all together. Dump this marinade mixture into a gallon ziplock bag and the chicken to marinate. Marinate overnight or if short on time at the minimum 1 – 2 hours.

Cook the marinated chicken in lemon olive oil until cooked and browned on the sides. Allow chicken to rest for a few minutes then dice.

In a large sauce pan, melt the butter and add the olive oil. Saute the garlic until fragrant and soft. Add the flour and cook for a minute. Add the chicken stock and simmer gravy until thickened. (You may need to sift some additional flour into this mixture, so help thicken. Just whisk as you sift the flour in.) Add the chicken into the gravy then toss the cooked spaghetti into this sauce. Add the cherry tomatoes and finish the dish with the chopped parsley, chopped basil, and grated parmesan cheese (serve extra parmesan cheese on the side) Season with salt and pepper.

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