Chicken and Penne Pasta With Garlic Rosemary Sauce
By: The Duo Dishes
Published: Wednesday, December 9, 2009 - 10:51pm

Ingredients




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

Olive oil

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.