Rosemary Chicken On Creamy Pasta
Fresh rosemary seasons both chicken breasts and pasta for this delicious duo.
20 min.prep time
1 tablespoon chopped fresh rosemary*
1 tablespoons lemon juice
1 teaspoon finely chopped fresh garlic
4 (5-ounce) boneless skinless chicken breasts
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
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.