Chicken Pasta With Anchovy Rosemary Sauce


Photo: The Duo Dishes

Yield:

4.0

Added:

December 10, 2009

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Ingredients

1/2 pound spaghetti
1 pound chicken breast, cubed
1/2 teaspoon red pepper flakes
1 tablespoon poultry seasoning
6 cloves garlic, roughly chopped
4 tablespoons fresh rosemary
2 ounces anchovies, in oil
3 tablespoons olive oil, plus more for cooking
Juice of 1/2 lemon
Kosher salt

Preparation

1
Place garlic, anchovies (with their oil), rosemary and lemon juice in a food processor. Blend until fairly smooth. Add lemon juice followed by olive oil and continue to blend until smooth. Cover and set aside.
2
Season chicken with red pepper flakes, poultry seasoning and a pinch of kosher salt. Set aside.
3
Start a pot of water boiling for the pasta. Add a pinch of salt. Once boiling, cook pasta to desired doneness, approximately 6-9 minutes for al dente.
4
As pasta cooks, drizzle a bit of olive oil in a wide pan. When hot, add the chicken and cook until no longer pink inside, approximately 5-7 minutes.
5
Drain pasta and drop the noodles directly into the pan with the chicken. Add anchovy sauce and toss to coat. Sprinkle with fresh parsley if desired.

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