Chicken pasta with anchovy rosemary sauce
Chicken Pasta With Anchovy Rosemary Sauce is a dairy-free recipe that serves 4 and costs $1.59 per serving. It covers 16% of your daily requirements of vitamins and minerals. This recipe is best enjoyed as a main course and is perfect for a cozy dinner at home.
Ingredients
anchovies
2 ounces
chicken breasts
1
fresh rosemary
4 Tbsps
garlic
1 large clove
lemon juice
0.5
kosher salt
4 servings
olive oil
3 Tbsps
poultry seasoning
1 Tbsp
red pepper flakes
0.5 tsps
spaghetti
0.5 pound
Method
- Place garlic, anchovies (with their oil), rosemary and lemon juice in a food processor. Blend until fairly smooth.
- Add lemon juice followed by olive oil and continue to blend until smooth. Cover and set aside.Season chicken with red pepper flakes, poultry seasoning and a pinch of kosher salt. Set aside.Start a pot of water boiling for the pasta.
- Add a pinch of salt. Once boiling, cook pasta to desired doneness, approximately 6-9 minutes for al dente.As pasta cooks, drizzle a bit of olive oil in a wide pan. When hot, add the chicken and cook until no longer pink inside, approximately 5-7 minutes.
- Drain pasta and drop the noodles directly into the pan with the chicken.
- Add anchovy sauce and toss to coat.
- Sprinkle with fresh parsley if desired.
Nutrition:
Carbs
44 g
Fat
14 g
Protein
25 g
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