RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5626
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| Recipe Name: |
Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound chicken breast, boneless, skinless sliced into 1 inch chunks
1 Tablespoon basil, fresh chopped
1 to taste salt and pepper
0.25 Cup parsley, flat-leaf chopped
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Directions:
Add all the marinade ingredients (thyme, rosemary, lemon juice and zest, evoo, salt and pepper) into the chicken and marinade for 20 minutes or over night.
Saute the marinated chicken in extra virgin olive oil until cooked (about 4 to 5 minutes) then set aside.
Meanwhile, cook pasta to al dente.
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). |
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| Nutrition per Serving: |
| Calories: |
522 |
Total Carbs: |
64.2 |
Net Carbs: |
60.1 |
| Cholesterol: |
45.3 |
Fat: |
15.9 |
Protein: |
31.12 |
| Fiber: |
4.16 |
Sodium: |
96.01 |
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