Chicken Pasta With Anchovy Rosemary Sauce

Chicken Pasta With Anchovy Rosemary Sauce

Chicken Pasta With Anchovy Rosemary Sauce

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   10 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 ounces anchovies, in oil
  • 1 boneless Chicken Breast
  • 4 tablespoons fresh rosemary
  • 1 large clove garlic, peeled and roughly chopped
  • Juice of 1/2 lemon
  • Kosher salt
  • 3 tablespoons Olive Oil
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 pound spaghetti
Instructions

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.

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