Tonight was a night full of fresh herbs flavors and vegetables. I wanted something like spaghetti but wanted something with a different flavor than your regular red sauce. The bitterness from the lemon in the chicken complements the gravy on the noodles. The tomatoes tie it all together. Not to mention the beautiful colors!! This is what I came up with. Hope you like it as much as I did!
Start by adding 1 teaspoon of thyme to a large bowl.
Along with 1 teaspoon of rosemary
The zest of 1/2 a lemon
The juice of half a lemon
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
And finally freshly cracked black pepper. Give it a good whisk
Pour over chicken in a plastic bag and let sit over night in the fridge
Day two comes along and now you can finally make your dish! Full a pot with water and sprinkle in a little sea salt. Bring to a boil
Add the chicken to a medium heat pan with a little olive oil
Flip the chicken after five or so minutes
While you wait, finely mince three cloves of garlic
When the chicken is almost done pull out of the pan and chop. Throw back into the pan to finish cooking
Now that the water is ready, throw in half a box of spaghetti
Pull the chicken out of the pan and set aside. Add in 1/2 stick butter
With about 1 tablespoon of olive oil
Add in your garlic when the butter is melted
Once the garlic is soft add in 1 tablespoon of flour
Along with 1 1/4 cup of chicken stock. Stirring frequently let the gravy thicken
While you wait chop up about 1 tablespoon of fresh basil
Sprinkle in a little sea salt
And freshly cracked black pepper
Once it has thickened, throw in your basil
And your chicken and 1 tablespoon sugar.
Your pasta should be ready now. Remove into a large serving dish
Toss in about a cup of cherry tomatoes
After a few minutes of letting the tomatoes cook in the sauce pour over your pasta
Chop up a couple tablespoons of fresh parsley
Finally sprinkle on some fresh parmesean. Abou 1/4 cup or so. Toss all together and sprinkle with the fresh parsley. Enjoy!!
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