Chicken and Penne Pasta With Garlic Rosemary Sauce

Ingredients

2 1/2 cups penne pasta
1 1/2 cups frozen peas
6 cloves garlic, minced
3 tablespoons rosemary, minced
2 tablespoons poultry seasoning
1 bouillon cube, crushed
cup flour
Kosher salt

Preparation

1
Boil pasta according to box directions. Drain, saving 2 cups of the pasta water, and set aside. Add bouillon to water as it sits.
2
Drop a bit of olive oil in a skillet.
3
As oil heats, cover chicken in poultry seasoning. When oil is hot enough, add chicken and cook until juices run clear, approximately 2 minutes on each side. Set aside.
4
Immediately add a bit more olive oil, flour, garlic and rosemary and whisk until flour is crumbly. Drizzle in a tad bit more olive oil (no more than a teaspoon) if it seems too thick. Keep stirring.
5
Add water and peas. Keep whisking until smooth. Let cook over low heat until bubbly and thick.
6
Cut chicken into pieces and add chunks along with pasta into sauce. Toss to combine. Salt to taste.

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Yield:

4

Added:

Wednesday, December 9, 2009 - 10:51pm

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