Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
INGREDIENTS
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500 grams spaghetti pasta (cooked al dente)
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1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)
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For the chicken marinade:
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2 teaspoons fresh thyme, chopped
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2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
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Zest of 1 lemon
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Juice of ½ a lemon
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2 Tablespoons extra virgin olive oil
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1 teaspoon coarse salt (not table salt)
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½ teaspoon fresh cracked black pepper
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2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
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For the garlic gravy:
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½ stick (1/4 cup) unsalted butter
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2 Tablespoons extra virgin olive oil
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4 large cloves garlic, finely minced
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2 Tablespoons all-purpose flour
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2 ½ cups chicken stock
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1 Tablespoon fresh basil, chopped
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salt and pepper to taste
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¼ cup parsley, chopped (to sprinkle/finish the pasta)
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½ cup grated parmesan cheese
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2 cups whole cherry tomatoes
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