Rosemary Chicken Pasta

Sigh... This is a dish that haunts me in my dreams at night until I make it. I love it. I mean I really really love it. I originally got the recipe from my friend Heather W. and it's one of their family favorites too. My kids go bananas (in a happy way) when they find out Rosemary Chicken Pasta is on the menu. It doesn't look like much, but the flavors are unique and addicting. It's crazy good.
Ingredients
2 breasts of boneless, skinless chicken
1/2 cup flour
4 tsp olive oil (divided)
4 tsp butter (divided)
1/3 cup diced onions
2 tsp minced garlic
3 cup unsweetened white grape juice
4 tsp chicken boullion
1 tsp ground or regular rosemary leaves
1/2 tsp salt
dash pepper
12 ounces angel hair pasta (not 16 oz!!)
fresh chives (optional; I have never used them)

Directions
Cut thawed chicken breasts into bite-size pieces and put into bowl. Pour flour into bowl and stir until chicken is well coated with flour. In a wide, deep skillet, combine 3 tsp olive oil and 3 tsp butter and heat over med-high until bubbly hot. Add chicken and cook, turning until lightly browned and cooked through (approximately 5-10 minutes). Remove chicken and set aside.

To skillet, add 1 tsp butter and 1 tsp oil. Add onions and garlic cloves, saute until softened (about 2-4 minutes)

Add water, white grape juice, bouillon, rosemary, salt, and pepper. Simmer covered approximately 5 minutes. Return chicken to skillet and simmer covered approximately 8-10 minutes. Sauce will thicken slightly and chicken will be heated through.

Before chicken is added to the pot, get started on the pasta. Cook angel hair pasta and drain as suggested on package, but do not rinse (tip I learned from America's Test Kitchen). I like to break the pasta into 2-4 inch pieces before boiling.

When pasta is ready, slowly add pasta to the skillet with the sauce and chicken. Optional: cover and simmer for 1-2 minutes, serve warm. (I say "optional" because I sometimes forget to keep simmering it and it's ok. Last night I just dumped the sauce and noodles together into a serving bowl.) It will look very soupy, high-liquid when you first add the pasta to the sauce if you have done the previous steps right -- covered-- but after it sits for a few minutes, most of the liquid will absorb into the noodles. Don't be alarmed! Trust me, you want it this way! It all works out in just a few minutes!

Serve with fresh chives (optional, and I keep forgetting, so we never use them)

6 comments:

Heather B said...

Oh, that sounds AMAZING...

Aimee said...

The byline for my weekly menu chart now reads "By Megan". Seriously... you post the yummiest dishes! Though I'm not a fan of stringy pasta, you had me at rosemary. Think I'm gonna give this one a try with some farfalle.

the thrifty ba said...

just made this tonight-we loved it! i even sprinkled a little bit of parm cheese (not the real stuff, the fake stuff in the green containor) and it was perfection! thanks!

Lori said...

Thanks again for another great recipe! I added in some frozen spinach and it tasted pretty good - and I got my vegetables for the day too.

Don & Jamie said...

I am so glad you posted this! I had this recipe or one VERY similar that I got from a local grocery store. My husband was cleaning the kitchen and threw it away thinking I had printed it myself. I have been searching the internet and finally one of my searches found you. I am soooooo happy! This is one of my very favorite pasta recipes.

Megan B ♥ said...

Ha ha, Jamie, that must have been Macey's. They used our recipe for one of their sale promotions :)