chicken with rosemary
& Tomato cream sauce
Chicken with rosemary and tomato cream sauce over perfectly cooked mostaccioli pasta. It’s making me hungry just talking about it. But wait till you taste this amazing chicken and pasta recipe.
My name is Kira Volpi and when I lived in California rosemary would grow like crazy. There was a whole hedge of it surrounding our yard. So it was no surprise that my Father, being Italian and using what ever fresh ingredients were available, would use this beautiful, deeply rich spice in many of his Italian pasta recipes. He would ask me to go to the garden and pick a few sprigs fresh off the bush and I knew it was the beginnings of something amazing.
My favorite was his rosemary and tomato cream sauce that he served over chicken and mostaccioli.
Chicken with Rosemary Ingredients:
- 1 lb of Mostaccioli pasta
- 1 lb of boneless, skinless chicken breast
- 15oz can of crushed San Marzano tomatoes
- 2 cloves garlic
- 3 long sprigs of rosemary
- ¼ cup white wine
- ¼ cup of heavy whipping cream
- ¼ cup olive oil
- olive oil for the pan
- Plate of Flour
- salt and pepper to taste
- Item 2
Chicken with Rosemary Preparation:
Begin with the rosemary sauce because it should simmer for about thirty minutes while you prepare the rest of the recipe. Chop the garlic cloves and heat them in your sauté pan with a little olive oil.
Take the rosemary sprigs and remove all the leaves. Chop them coarsely and add them to the pan with the garlic. Shortly after adding the rosemary, add the can of San Marzano tomatoes and salt and pepper. Allow to simmer for twenty to thirty minutes on low heat.
While that's simmering start preparing your chicken and cooking your pasta.
Boil a pot of salted water and cook your mostaccioli pasta al dente.
Hint: Check out my cooking pasta page
to cook it al dente every time!
With your plate of flour on the side take your chicken breasts and press into the flour until completely coated. Heat a large sauté pan on medium heat with olive oil. When the oil is hot enough add the chicken and cook until golden brown on both sides.
Crank the heat up to high and splash with White wine and let the wine evaporate and deglaze the pan. Then pour the sauce over the chicken and simmer for 5-10 minutes or until chicken is completely cooked.
When you're ready to serve, drain the pasta and take a couple of tablespoons of the chicken and rosemary tomato cream sauce and mix it in with the pasta.
Serve each portion of pasta onto a plate and pour the chicken and sauce on top. Of course a lithe parmigiano is always nice but let the flavor of the rosemary take the stage on this Italian chicken recipe.
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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