You will need: 1lb chicken breast, 5 tablespoons EVOO, 1 lemon, black pepper, kosher salt, dried thyme, rosemary, and parsley, 1/4 cup butter, 4 large garlic cloves, 2 tablespoons of all-purpose flour, 1.5 cups of chicken stock, fresh basil, 1/2 lb pasta (I prefer Angel Hair), 1 cup cherry tomatoes, and parmesan cheese.
Ingredients for the chicken marinade:
1 pound chicken breast, cut into 1" chunks
2 tablespoons EVOO
Juice of 1/2 lemon
Zest of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
Mix chicken and all marinade ingredients into a bowl, coating chicken completely. Cover bowl and set in fridge for a minimum of 25 minutes (the longer you let it sit, the better).
While the chicken marinades, prepare the sauce.
Ingredients for garlic sauce:
1/4 cup unsalted butter
2 Tablespoons EVOO
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
1 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1) Add butter and EVOO to a skillet and warm over medium heat.
2) Add garlic and cook until soft on med-low heat, for a couple of minutes
3) Add flour and mix in until thick
4) Add chicken stock, basil, salt and pepper
5) Bring sauce to a boil and reduce to a simmer
In the meantime, cook 1/2 pound of Angel Hair pasta according to the instructions on the bag (boil for about 6 minutes, until al dente).
When chicken is done marinating, cook in a separate skillet over medium heat with 1 tablespoon of olive oil. Cook until no longer pink in the middle and juices run clear, about 6 minutes.
Add cooked pasta and chicken to the sauce and heat through. Mix in 1 cup halved cherry tomatoes and cook over low for a few minutes. Serve and garnish dish with parmesan cheese and parsley.