Lemon, Herb, Grape tomato, and Garlic Chicken Pasta

Our oven is fixed! Luckily it was a cheap part to replace. Yay for the oven! Just yesterday I baked whole wheat bread. Even though it didn't rise as much as it probably should have, it still tasted delicious. I will do a post on that soon. :)

Relay for Life volunteering will be starting up again soon. I enjoy volunteering and might try to find another organization to volunteer for during my gap year. I am still looking into masters degree programs and hope to find an online degree that I would enjoy. I am leaning towards sustainability, but none of that is final.

Nothing too thrilling to mention to be honest. So I shall get on and talk about the food! =D

This dish requires a little prep the night before, but could be made with only two pans. One to cook the chicken in and a pot to boil the pasta (then drain it) and make the sauce in. I did use dried basil instead of fresh since it was what we had on hand. I hope you love the flavors of garlic, lemon, and thyme as much as I do!

Lemon and Herb Chicken over Pasta with Garlic Gravy and Cherry Tomatoes 

(from Goddess of Scrumptious)

Ingredients:

• 500 grams spaghetti (I used 1 box), cooked al dente

Chicken Marinade:

• 1 pound skinless and boneless chicken breast (or 1 lb of any type of chicken that is de-boned, skinned, and uncooked), sliced into 1 inch chunks
• 2 tsp. fresh thyme, chopped
• 2 tsp. fresh rosemary, chopped (if using dried, use 1 tsp.)
• Zest of 1 lemon (use your zester on the lemon peel until you see white, then stop!)
• Juice of 1/2 of the zested lemon
• 1 TBSP extra virgin olive oil + 1 TBSP to cook chicken in
• 1 tsp. coarse sea salt
• 1/2 tsp. cracked black pepper

Garlic Gravy Sauce: 

• 1/2 stick (1/4 cup) of unsalted butter
• 2 TBSP extra virgin olive oil
• 4 large cloves of garlic, finely minced
• 2 TBSP all-purpose flour (plain flour)
• 2 1/2 cups chicken stock 
• 1/2 TBSP dried basil (or 1 TBSP fresh basil, chopped)
• Salt and pepper, to taste
• 2 cups whole cherry tomatoes
• 1/2 cup grated parmesan cheese (not the kind from the green container!)
• 1/4 cup chopped parsley, optional (can sprinkle over the dish to garnish when the pasta is done)

Instructions:

1. The night before you plan to make this recipe, prepare your chicken and get it marinading. Mix the cut chicken, lemon juice, thyme, rosemary, lemon zest, 1 TBSP of extra virgin olive oil, sea salt, and cracked black pepper until it is well blended. Seal it in a bowl with a lid, a marinading container, a ziploc bag, or anything else that will cover and keep the chicken safe. Place the chicken in the fridge overnight.
2. On the day of, boil water and cook your pasta to al dente according to the box directions. 
3. While your pasta is boiling, pull out your chicken and saute it 1 TBSP of extra virgin olive oil until cooked. This should take about 4 or 5 minutes. Once cooked, set your chicken to the side.
4. Drain your pasta.
5. Start on the garlic gravy. Put the pan/pot over medium heat and add 1/4 cup butter and 2 TBSP extra virgin olive oil. 
6. Add the garlic and saute until fragrant and soft. (not browned)
7. Whisk in the flour and let cook for a minute. 
8. Add chicken stock and simmer until thickened. Once thickened, add basil and season with salt and pepper.
9. Add the sauteed chicken and the cooked spaghetti to the sauce. Toss together. Add 1/2 cup grated parmesan cheese.
10. Add the cherry tomatoes and garnish the pasta with parsley. Serve the dish with extra parmesan on the side. (You can keep the tomatoes and parsley on the side for picky eaters)
11. Enjoy!

Servings: approximately 5 or 6 servings

I left the tomatoes on the side because of my brother being picky. This recipe could have corn, asparagus, scallops, shrimp, or other items used in it as well. This pasta is delicious and the flavors oozed comfort. I hope you try this delicious dish and enjoy it as much as we did! 

Love it? Hate it? Want to make it? Let me know what you think with a comment below!

As always...

Bon appétit!