Rosemary Chicken On Creamy Pasta
Rosemary Chicken On  Creamy Pasta Image

Rosemary Chicken On Creamy Pasta

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

4
servings
20 min
PREP TIME
1 hr 25 min
TOTAL TIME

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.

How to make

  1. STEP 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. STEP 2

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

  3. STEP 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. STEP 4

    Meanwhile, cook pasta according to package directions. Drain.

  5. STEP 5

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

  6. STEP 6

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

  7. STEP 7

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

Tip #1

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

540Calories
16Fat (mg)
140Cholesterol (mg)
300Sodium (mg)
44Carbohydrates (g)
1Dietary Fiber
50Protein (g)

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