This has a longer name- one that points out all the great reasons to eat it- but when you break it down, this name just kind of sums up. I mean, really now, who wouldn’t love something with garlic, chicken, roasted tomatoes…
I’m making myself hungry.
Anyways, since you all know I’m a Pinterest junkie, I found the idea for this off there. The problem I encountered, though (which, I’m sure you’ve all been in this situation), was I saw the picture, started to drool, and when I clicked on the link, it led to that person’s front page of their blog. I looked for the ACTUAL recipe everywhere, but all I saw was the picture. Not cool.
So, I started to mess around and came up with something that made me happy, and -BONUS- it made all the rest of Boystown happy, too.
~12 oz spaghetti pasta (cooked al dente)
~1 pound chicken breast fillets (sliced into 1 inch chunks) (or 2 large b/s breasts)
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
~1/2 tsp red pepper flakes
~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 you need this dish right away) or over night (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: (Preheat over to 400 degrees)
~½ stick (1/4 cup) unsalted butter
~4 large cloves garlic, finely minced
~2-3 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 parmesean cheese
~3 cups of cherry tomatoes, halved, or 3 cups of tomatoes, cut into 1 in. diced pieces
Toss the tomatoes lightly with olive oil, salt and pepper on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft and slightly carmelized.
Place sauté pan (you used for the chicken) over medium heat. Add enough olive oil to make up 2 tbsp of oil in the pan (if there wasn’t enough left over from cooking the chicken) and add butter.
Saute garlic until fragrant. (About a minute. You don’t want it to burn.)
Add the flour and cook for a minute. You want a 1-1 ratio of oil to flour, so if you think you need to add a little more flour than 2 tbsp to keep that ratio, then do so.
Add chicken stock and simmer gravy until thickened then add the chopped basil.
Season with salt and pepper (if needed).
Add the sauteed chicken and tomatoes in the gravy then toss the cooked spaghetti into this sauce.
Finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
Now, I’m not one to pat myself on the back, but…
Oh, wait. Yes I am. Try this, though, and you’ll be sending me a virtual pat on the back, too.
And, hey- if you like it, let me know and PLEASE pin me. Tell the world that this recipe rocks! Yummy goodness like this shouldn’t be hidden.