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Summer Spaghetti

Summer Spaghetti is loaded with fresh garden tomatoes, chicken and all tossed in a garlic gravy. It's delish!

Author: Kami | NoBiggie.net
  • 1 pound spaghetti cooked al dente
  • 6 chicken breasts sliced into 1 inch chunks (skinless and boneless)
For the Chicken Marinade:
  • 2 teaspoons fresh thyme chopped
  • 2 teaspoons fresh rosemary chopped (if using dried, use 1 tsp.)
  • 1 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil to sauté the marinated chicken
For the Garlic Gravy:
  • 1 stick butter (1/2 cup)
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 ½ cups chicken stock
  • 1 tablespoon fresh basil chopped
  • salt and pepper to taste
  • ¼ cup Italian flat leaf parsley chopped (to garnish)
  • ½ cup grated parmesan cheese
  • 1 cup whole cherry tomatoes (from the garden if in season)
  1. Add all the marinade ingredients (thyme, rosemary, lemon juice, olive oil, salt and pepper) into a mixing bowl and mix all together. Dump this marinade mixture into a gallon ziplock plastic bag and the chicken to marinate. Marinate overnight or if short on time at the minimum 1 - 2 hours.
  2. Saute the marinated chicken in extra virgin olive oil until cooked and browned on the sides. Set the chicken aside.
  3. In a large sauce pan, melt the the butter and add the olive oil. Saute the garlic until fragrant and soft. Add the flour and cook for a minute. Add the chicken stock and simmer gravy until thickened. Add the sauteed chicken into the gravy then toss the cooked spaghetti into this sauce. 
  4. Add the cherry tomatoes and finish the dish with the chopped parsley, chopped basil, and grated parmesan cheese (serve extra parmesan cheese on the side) Season with salt and pepper.