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

 I was raised on marinara sauce. In fact I don't think I had any pasta without a red sauce until I was at least 20 years old. Crazy, huh? So I have been intrigued by all the options there are out there.

Something about this caught my eye, not only did it look incredibly fresh but it sounded delicious. Garlic gravy? Yes, please. Cherry tomatoes? Yes, please. Lemon Chicken? Triple Yes.

 Apart from remembering to marinate the chicken, this was really easy to throw together and it was delicious. The best new recipe I have tried this year. I precut my chicken before putting it in the marinade which made it easier to cook later and every piece got the tangy lemon flavor. The lemon was pretty strong on its own but combined with the robust garlic sauce and it was a union of perfect balance. Seriously, I am drooling thinking of the leftovers.

 

Recipe and picture from goddess of scrumptiousness

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Ingredients:
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
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 in pronto) 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:
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. Sauce should be cloudy and no longer transparent but not thick like thanksgiving gravy.
-  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

Steve rating:
beckie rating: 9