• B51232076f787fe1fb470940af47d9cd

Summer Speghetti

Prep
Cook
Serves 4people
Ingredients
500
gr spaghetti pasta (cooked al dente
1
lb chicken breast fillets (sliced into 1 inch chunks
for the chicken marinade
2
fresh thyme, chopped
2
fresh rosemary, chopped (if using dried, use half of the amount
zest of 1 lemon
juice of 1/2 a lemon
2
tbsp extra virgin olive oil
1
tsp coarse salt (not table salt
1/2
tsp fresh cracked black pepper
2
tbsp extra virgin olive oil (to sauté the marinated chicken
Directions
1.
Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
2.
- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
3.
For the garlic gravy:
4.
½ stick (1/4 cup) unsalted butter
5.
2 Tablespoons extra virgin olive oil
6.
4 large cloves garlic, finely minced
7.
2 Tablespoons all-purpose flour
8.
2 ½ cups chicken stock
9.
1 Tablespoon fresh basil, chopped
10.
salt and pepper to taste
11.
¼ cup parsley, chopped (to sprinkle/finish the pasta)
12.
½ cup grated parmesan cheese
13.
2 cups whole cherry tomatoes
14.
- Place sauté pan over medium heat and add butter and olive oil.
15.
- Saute garlic until fragrant and soft.
16.
- Add the flour and cook for a minute.
17.
- Add chicken stock and simmer gravy until thickened then add the chopped basil.
18.
- Season with salt and pepper.
19.
- Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
20.
- Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

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