Tuesday, June 8, 2010

Herby Chicken Pasta

I have tons of fresh herbs growing, so I utilized them once again in this easy dish. I just mixed them all together, but you could use any fresh herbs you have or like.  I was so excited to use my fancy new anniversary present: a 10 cup food processor! Hooray!

3 chicken breasts - cleaned & diced into small pieces

1 package of long pasta - I used thin spaghetti

about 2 cups of fresh herbs - I used sage, thyme, rosemary, chives, parsley, basil & oregano
1 bunch of green onions - mine were from my dad's garden!
2 tbsp lemon juice
5 cloves garlic
1/4 cup of orange, pineapple or any other sweet & citrusy juice (I had a coupon for this Welch's, so I used it)
1 tbsp dijon mustard
1 tbsp kosher or sea salt
1 tsp black pepper
1/4 cup of olive oil

Put the cleaned diced chicken in a 1 gallon ziplock bag.

Combine the fresh herbs, onions, lemon, garlic, sweet citrusy juice, dijon, salt, pepper & olive oil in the food processor and really give it a good whirl. It should be the consistency of a thin sauce.

Mmmmm. It smells goooood.

Pour over the chicken and let it marinate for at least an hour...all day is best.

When you're ready to eat, get a pot of water on to boil and get the pasta in the hot tub.  Make sure you SALT YOUR PASTA WATER!   This is your chance to make the pasta taste good, so throw a tbsp or so of salt into the pasta water.

 While that cooks for about 10 minutes or so (read the package instructions) get a deep skillet on medium heat.

Pour in the chicken and all of the marinade. Simmer on medium until the chicken is cooked through.

Add the pasta to the chicken mixture and toss well. Let it soak up all of the marinade/sauce for a minute.  Taste it...It will probably need some more salt & pepper after you add the pasta.

Top with some grated cheese if you like :)

1 comment:

Unknown said...

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