Tender grilled chicken breasts are sauteed in a lemon rosemary glaze and served with an al dante side of angel hair pasta with spinach and tomatoes. This chicken and pasta dish is a rustic and light dinner for any occasion!
Servings 4servings
Ingredients
48oz chicken breasts, boneless and skinless
2c.Italian dressing
5rosemary sprigs1 for glaze and 4 for garnish
juice of 1/2 a lemon
salt and pepperto taste
1/4c.olive oil
4tsp.minced garlic
2c.fresh baby spinach
1c.tomatoesdiced
1lbangel hair pasta
4lemon wheelsto garnish
Instructions
Place the chicken in a gallon sized ziploc bag. Pour 1 cup dressing in the bag and allow chicken to marinate for at least 3 hours but no longer than 12 hours. Grill chicken over medium-high heat until cooked through.
Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze. Place chicken in the pan and spoon glaze over the chicken until there is no glaze in the pan. Set aside.
Cook pasta in a large pot according to package directions. Drain and set aside. In another large saute pan, add olive oil, spinach, and garlic and saute over medium heat until spinach is cooked. Add tomatoes and stir in with the spinach. Then add pasta and toss together with tongs.
To serve, divide desired amount of pasta onto four plates. Add a chicken breast to each plate and garnish with lemon wheel and rosemary sprigs.