Summer Spaghetti with Lemon and Herbs

If there’s one thing you’re sure to find at every summer farmer’s market, it’s tomatoes and fresh herbs. So whenever I break out this dish, I feel like I’m welcoming in all that is fresh and earthy. The chicken is marinated in the most delicious mixture of herbs, seasoning, and citrus. Take my advice and start marinading the chicken the night before. So worth the extra thought. Definitely use fresh herbs if you have them on hand {twice the dried amount shown in the recipe}, but dried still packs in a lot of flavor too. And then there’s the garlic gravy . . . I can’t even describe. It simply must be experienced. One of the best dishes I can think of to soak up the last bit of summer with. 

Summer Spaghetti with Lemon and Herbs  

{serves 6} 

[ingredients]

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16 oz. spaghetti, cooked al dente 

CHICKEN: 

1 lb boneless, skinless chicken, cut into 1-inch cubes

1 teaspoon thyme 

1 teaspoon rosemary

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse sea salt

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil, for sautéing 

GARLIC GRAVY: 

1/4 cup unsalted butter

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped 

½ cup shredded parmesan cheese

2 cups whole cherry tomatoes

[directions] 

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Chicken. Add all the marinade ingredients into the chicken and marinade for at least 20 minutes or over night {recommended}. Sauté the marinated chicken in 2 Tablespoons extra virgin olive oil on medium-high heat until cooked {about 4-5 minutes} then set aside. Cook pasta according to package directions. Keep warm. 

Gravy. Place sauté pan over medium heat and add butter.  Sauté garlic until fragrant and soft, about 30 seconds – 1 minute.  Add the flour and cook for a minute.  Add chicken stock and simmer gravy until thickened, then add the chopped basil.  Season with salt and pepper.  Add the sautéed chicken in the gravy then toss the cooked spaghetti into this sauce.  Add the cherry tomatoes and finish the dish with the chopped parsley and shredded parmesan cheese {serve extra on the side}.

Slightly adapted from :: Annapolis & Company via Goddess of Scrumptious Recipes 

//all photography is my own. please do not use without permission\\