Rosemary Chicken On Creamy Pasta

Rosemary Chicken On  Creamy Pasta
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Fresh rosemary seasons both chicken breasts and pasta for this delicious duo.
20 min
Prep Time
1:25
Total Time
4 servings

Ingredients

Chicken

2 tablespoons
Land O Lakes® Butter with Olive Oil & Sea Salt, melted
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
 
*Substitute 1 teaspoon dried rosemary.

**Substitute 1/2 teaspoon dried rosemary.

Directions

  1. 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.
  2. Heat gas grill on medium or charcoal grill until coals are ash white.Remove chicken from marinade; discard marinade.
  3. 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.
  4. Meanwhile, cook pasta according to package directions. Drain.
  5. Combine sour cream, milk, pimientos, 2 teaspoons rosemary, mustard and garlic salt in small bowl.
  6. Combine cooked pasta and 1/3 cup sour cream mixture in large bowl; toss to coat evenly.
  7. To serve, place pasta mixture on serving plate; top with grilled chicken. Spoon remaining sour cream sauce over chicken.

Recipe Tips

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
Cholesterol
140mg
Carbohydrates
44g
Protein
50g
Fat
16g
Sodium
300mg
Dietary Fiber
1g

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