Rosemary Chicken On  Creamy Pasta

Rosemary Chicken On Creamy Pasta

Fresh rosemary seasons both chicken breasts and pasta for this delicious duo.

20 min.prep time 1:25total time
4 servings
0 Ratings

Ingredients

Chicken

1 tablespoon chopped fresh rosemary*
1 tablespoons lemon juice
1 teaspoon finely chopped fresh garlic
4 (5-ounce) boneless skinless chicken breasts

Pasta

8 ounces uncooked dried angel hair (capellini) pasta
1/2 cup sour cream
2 tablespoons milk
2 tablespoons diced pimientos
2 teaspoons chopped fresh rosemary**
1 teaspoon Dijon-style mustard
1/2 teaspoon garlic salt

Directions

Combine Butter with Olive Oil, 1 tablespoon rosemary, lemon juice and garlic in resealable plastic food bag; add chicken breasts. Tightly seal bag; turn bag several times to coat chicken well. Place into 13x9-inch pan. Refrigerate at least 1 hour.

Heat gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade; discard marinade.

Place chicken onto grill. Grill, turning once, 15-17 minutes or until internal temperature of chicken reaches 165°F and juices run clear when pierced with a fork.

Meanwhile, cook pasta according to package directions. Drain.

Combine sour cream, milk, pimientos, 2 teaspoons rosemary, mustard and garlic salt in small bowl.

Combine cooked pasta and 1/3 cup sour cream mixture in large bowl; toss to coat evenly.

To serve, place pasta mixture on serving plate; top with grilled chicken. Spoon remaining sour cream sauce over chicken.

*Substitute 1 teaspoon dried rosemary.

**Substitute 1/2 teaspoon dried rosemary.

Recipe Tip

To freeze and grill later, prepare marinade and chicken as directed above. Prepare sour cream mixture as directed above; place into freezer container. Place marinade bag and freezer container into freezer; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade; discard marinade. Place chicken onto grill. Grill, turning once, 15-17 minutes or until internal temperature of chicken reaches 165°F and juices run clear when pierced with a fork. Meanwhile, cook pasta according to package directions. Stir sour cream mixture until smooth. Combine cooked pasta and 1/3 cup sour cream mixture in large bowl; toss to coat evenly. Serve as directed above.

Nutrition Facts (1 serving)

Calories: 540

Fat: 16g

Cholesterol: 140mg

Sodium: 300mg

Carbohydrates: 44g

Dietary Fiber: 1g

Protein: 50g

Recipe #9817B©2009Land O'Lakes, Inc.

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