Chicken Pasta With Anchovy Rosemary Sauce
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 5:47pm

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.