Rosemary Chicken Pasta

(Recipe and picture from: vittlesdivine.blogspot.com)

Ok, so I know I just posted, but I gave this new recipe a try and we LOVED it! My Dad and Brady came over to help fix our washer and Brady ate 3 helpings of the chicken.....so it has to be kid friendly and good. My favorite Brady quote, "Um...there is a little grass on my chicken!" aka rosemary, I ended up buying the dried leaves.

*My only substitutes were less garlic, no onion and next time I will probably just use the whole 16 oz. of pasta......I like to live on the edge!


Ingredients

3 breasts of boneless, skinless chicken

2/3 cup flour

4 tsp olive oil (divided)

4 tsp butter (divided)

1/4 cup diced onions

4 minced garlic cloves

2 cups water

1 cup unsweetened white grape juice

4 cubes chicken boullion

1 tsp ground or regular rosemary leaves

1/2 tsp salt

dash pepper

12 ounces angel hair pasta (not 16 oz!!)

fresh chives (optional; I have never used them)

Directions

Cut thawed chicken breasts into bite-size pieces and put into bowl. Pour flour into bowl and stir until chicken is well coated with flour. In a wide, deep skillet, combine 3 tsp olive oil and 3 tsp butter and heat over med-high until bubbly hot. Add chicken and cook, turning until lightly browned and cooked through (approximately 5-10 minutes). Remove chicken and set aside.

To skillet, add 1 tsp butter and 1 tsp oil. Add onions and garlic cloves, saute until softened (about 2-4 minutes)

Add water, white grape juice, bouillon, rosemary, salt, and pepper. Simmer covered approximately 5 minutes. Return chicken to skillet and simmer covered approximately 8-10 minutes. Sauce will thicken slightly and chicken will be heated through.Before chicken is added to the pot, get started on the pasta. Cook angel hair pasta and drain as suggested on package, but do not rinse (tip I learned from America's Test Kitchen).

One idea for this recipe is to break pasta into 2-4 inch pieces before boiling.When pasta is ready, slowly add pasta to the skillet with the sauce and chicken. Optional: cover and simmer for 1-2 minutes, serve warm. (I say "optional" because I sometimes forget to keep simmering it and it's ok. Last night I just dumped the sauce and noodles together into a serving bowl.) It will look very soupy, high-liquid when you first add the pasta to the sauce if you have done the previous steps right -- covered-- but after it sits for a few minutes, most of the liquid will absorb into the noodles. Don't be alarmed! Trust me, you want it this way! It all works out in just a few minutes!