2 Boneless Chicken breasts
Boiled Spagetti noodles
1/4 cup Olive Oil
3 pads of Butter
1 clove of Garlic
2 Tbsp White Wine
1/2 Tsp of Sugar
Salt and Pepper to taste
1 1/2 sprigs of fresh Rosemary
1Tsp Parsley
1/4 cup chopped Leeks
5 Mushrooms quartered
Handful of Cherub Tomatoes
3/4 cup frozen Artichoke Hearts
1/2 cup Zucchini julienned
1Tsp Lemon Zest
Parmesan Cheese for topping
Cook Chicken Breasts with Olive Oil, 1 pad of Butter, Garlic, Salt, Pepper, White Wine, Leeks, Parsley, Lemon Zest, and Rosemary leaves torn off sprig. Brown Chicken. Then move just the Chicken, placing 2nd and 3rd pads of Butter and a few Rosemary leaves on each Chicken breast to the oven at 425 for 30 minutes or until done. Add Tomatoes, Mushrooms, Artichoke Hearts, and Zucchini to stove top sauce. Sprinkle Sugar over Tomatoes and cook until ingredients in the sauce are tender. Once done, pour sauce over noodles then add Chicken sliced on top. Sprinkle with Parmesan Cheese. Enjoy!
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