Saturday, August 18, 2012

Summer Spaghetti

The name for this from the original recipe was too long, so I called it "summer spaghetti" and you should make it quick - because it's yummy and because summer is fleeting!  The garlic "gravy" was deliciously light.  And I think it tasted even better eaten on our patio table.



500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:
2 teaspoons fresh thyme, chopped (I didn't use this)
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 marinate for 20 minutes (if making this dish in 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

1 comment:

  1. Fed a whole crowd this delicious meal at the beach. It was great cold! Good thing we all ate it so no one was overpowered by the garlic breath :)It's impossible from the picture to get an idea of the great flavors going on in this dish.

    ReplyDelete

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