Summer Pasta...

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:
3/4 Box of spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

- Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish pronto) or overnight (if making this dish the next day… much better).
- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes

- 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
   (serve extra on the side).

Makes 5-6 servings.


Recipe via:  http://godofscrumprecipes.tumblr.com/post/21100317594/spaghetti-in-garlic-gravy-with-herbs-and-lemon