Wednesday, September 19, 2007

Rosemary Chicken Pasta

We had this for dinner tonight and I finally managed to take a pic (don't mind the Buzz Lightyear plate. And I HATE taking pics with flash but it was dark. Oh well). Poor Josh- this is one of his favorites and he decided to go on the Atkins diet so he couldn't eat with us! Bummer. Anyway good as usual (even got the thumbs up from the in-laws- score!). This recipe comes courtesy of my friend Megan. It's a staple for sure.

2 tsp. Salt
½ C. Butter
1 pint Whipping cream
1½ tsp Corn starch
Chicken—cubed—about 3 breasts
½ carton fresh Rosemary or use 2 T. or so of dried (more or less depending on what you want)
2 cloves garlic ( I use a spoonful of minced garlic from the refrigerated jar)

This recipe is from Italy ! Sauté chicken in the butter, garlic & Rosemary. When chicken is cooked add whipping cream, corn starch & salt. Simmer on low-med heat. The sauce will begin to bubble and thicken, stir frequently. After sauce is to desired thickness decrease temp to low until your noodles are ready. Top over bowtie noodles (you can use whatever kind of noodles you want or have in your pantry) and enjoy!


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