Ingredients:3 breasts of boneless, skinless chicken
Approx 2 cups flour (enough to dredge chicken in)
4 tsp olive oil divided
4 tsp butter divided
1/4 cup diced onions
4 minced garlic cloves
2 cups water
1 cup white grape juice
4 cubes chicken boullion
1 tsp ground or regular rosemary leaves
1/2 tsp salt
dash pepper
12-16 ounces thin spaghetti, prepared as on package*
fresh chives (optional)
Directions
Cut chicken breasts into thin strips. Dredge in flour. In a wide, deep skillet, combine 3 tsp olive oil and 3 tsp butter and heat over med-high until bubbly hot. Add chicken and cook, turning until lightly browned (3-4 minutes). Remove chicken and set aside.
To skillet, add 1 tsp butter and 1 tsp oil. Add onions and garlic cloves, saute until softened (about 2 minutes)
Add water, grape juice, boulliou, rosemary, salt, and pepper. Simmer approximately 5 minutes. While it's simmering, cut chicken into bite-size pieces. Return chicken to skilled and simmer approximately 8-10 minutes. Sauce will thicken slightly and chicken will be heated through.
Before chicken is added to the pot, get started on the pasta. Cook pasta and drain as suggested on package, but do not rinse (tip I learned from America's Test Kitchen). One idea for this recipe is to break pasta into 2-4 inch pieces before boiling.
When pasta is ready, slowly add pasta to the skillet with the sauce and chicken. Cover and simmer for 2 minutes, serve warm.
Serve with fresh chives (optional, and I keep forgetting, so we never use them)
*Heather recommends angel hair pasta, but the store was out of it when I went shopping this last time. If you use angel hair, I don't know exactly how much to use. You'll just have to feel it out.
