Spaghetti In Garlic Gravy With Herbs And Lemon Marinated Chicken And Cherry Tomatoes Recipes

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SPAGHETTI WITH GARLIC, HERBS, AND TOMATOES



Spaghetti with Garlic, Herbs, and Tomatoes image

Pan-roasted garlic is stirred with spaghetti, balsamic vinegar, tomatoes and a medley of dried basil, marjoram and oregano in this quick and easy dish. The heat from the spaghetti warms the fresh tomatoes, and grated Parmesan finishes the dish.

Provided by GYPSY-WITCH

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Yield 8

Number Of Ingredients 10

1 pound spaghetti
2 cloves garlic, minced
4 tablespoons olive oil
salt to taste
ground black pepper to taste
4 cups canned whole tomatoes, crushed
¼ cup dried basil
1 tablespoon dried marjoram
¼ cup balsamic vinegar
¼ pound grated Parmesan cheese

Steps:

  • In a large skillet over low heat saute the garlic in the olive oil. Continue to simmer and stir for approximately 15 minutes, or until light brown. Be careful to not burn the garlic. Set pan aside to cool.
  • In a large pot with boiling salted water cook spaghetti until al dente. Drain, reserving 1/2 cup of the cooking water and add it to the pan with the cooked garlic. Season with salt and ground black pepper.
  • Put drained pasta into garlic pan and incorporate tomatoes, dried basil, balsamic vinegar, and spice mixture.
  • Transfer pasta dish to a heated serving platter. Top with grated Parmesan cheese and serve immediately.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 50.6 g, Cholesterol 10.2 mg, Fat 11.8 g, Fiber 4 g, Protein 14.1 g, SaturatedFat 3.6 g, Sodium 418.7 mg, Sugar 5.5 g

SPAGHETTI IN GARLIC GRAVY WITH HERBS AND LEMON MARINATED CHICKEN AND CHERRY TOMATOES



SPAGHETTI IN GARLIC GRAVY WITH HERBS AND LEMON MARINATED CHICKEN AND CHERRY TOMATOES image

Categories     Pasta     Sauté

Yield 6

Number Of Ingredients 23

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

Steps:

  • - Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day much better). - Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside. - Place sauté pan over medium heat and add butter and olive oil. - Saute garlic until fragrant and soft. - Add the flour and cook for a minute. - Add chicken stock and simmer gravy until thickened then add the chopped basil. - Season with salt and pepper. - Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce. - Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

HERB SPAGHETTI WITH LEMON CHICKEN RECIPE - (4.2/5)



Herb Spaghetti with Lemon Chicken Recipe - (4.2/5) image

Provided by á-2908

Number Of Ingredients 24

For the chicken marinade:
2 pounds spaghetti pasta cooked al dente
1 pound chicken breast fillets, skinless and boneless, sliced into 1 inch chunks
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of 1/2 a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
1/2 teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day... much better).
Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
1/2 stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 1/2 cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1/4 cup parsley, chopped (to sprinkle/finish the pasta)
1/2 cup grated parmesan cheese
2 cups whole cherry tomatoes

Steps:

  • Add all the marinade ingredients into the chicken and marinate for 20 minutes Place sauté pan over medium heat and add butter and olive oil. Add the flour and cook for a minute. Add chicken stock and simmer gravy until thickened then add the chopped basil. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side). Makes 5-6 servings

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