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Pasta With Chicken Rosemary And Basil

Italian.Chef's picture
Ingredients
  Lemon juice 1⁄2
  Chicken breasts 4 , boned and skin and fat removed
  Clarified butter 3 Tablespoon
  Oil cured black olives 6 , pitted and chopped fine
  Garlic 1 Clove (5 gm)
  Finely chopped fresh rosemary/1/2 teaspoon dried, rubbed in palms of hands 1 1⁄2 Teaspoon
  Fresh basil leaves/1/2 teaspoon dried basil leaves 6 , chopped fine
  Salt To Taste
  Freshly ground black pepper To Taste
  Chicken stock 3 Cup (48 tbs)
  Pasta 1 Pound
  Chopped fresh parsley 2 Tablespoon
  Freshly grated parmesan cheese 1 Cup (16 tbs)
Directions

1. Combine the lemon juice and the chicken in a small bowl and let stand for 20 minutes.
2. Pat the chicken dry and then heat clarified butter in a skillet. Add chicken and saute over high heat until brown on both sides approximately 3 or 4 minutes on each side but more if the breasts are extra thick.
3. Add the olives, garlic, rosemary, basil, and salt and pepper to taste. Cover and cook 3 minutes.
4. Remove the chicken breasts and cut them in julienne strips. Set aside. Add 1 cup of stock to the skillet, and over high heat, boil liquid until it thickens and comes away from the pan.
5. Cook the pasta until al dente, drain, and return it to the pot in which it cooked. Add the remaining stock, juices and olive bits from the deglazed skillet, and the chicken pieces. Toss well. Sprinkle chopped parsley overall and serve with parmesan cheese.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Pasta

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