Rosemary Chicken
- athleticsari
- 4 days ago
- 1 min read
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, rosemary, garlic, salt, pepper, paprika, and lemon juice. Coat the chicken breasts and let them marinate for at least 20 minutes.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Reserve ½ cup of pasta water and drain.
3. Make the Fresh Tomato Sauce
Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant. Stir in the diced tomatoes, salt, pepper, sugar, and red pepper flakes. Simmer for 8–10 minutes, stirring occasionally, until the tomatoes soften and create a light sauce. Stir in the fresh basil and remove from heat.
4. Cook the Chicken
Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
5. Combine
Add the cooked cavatappi to the tomato sauce and toss. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Serve
Divide the pasta among plates. Top with sliced rosemary chicken. Finish with Parmesan cheese, fresh basil, and a small sprinkle of chopped rosemary.
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