🏷️ Category: side dish
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Indulge in this exquisite dairy-free pasta dish that combines tender chicken with a rich, umami-packed anchovy and rosemary sauce. Ready in just 45 minutes, this recipe offers a perfect balance of flavors with a hint of lemon zest and a touch of heat from red pepper flakes. Each serving provides 23g of protein and covers 16% of your daily nutritional needs, making it both delicious and wholesome. Ideal for a quick weeknight dinner or a special occasion, this dish will impress with its depth of flavor and elegant simplicity.
🥘 Ingredients
• anchovies2 ounces
• chicken breast1
• rosemary4 tablespoons
• garlic1 large clove
• juice of lemon0.5
• kosher salt4 servings
• olive oil3 tablespoons
• poultry seasoning1 tablespoon
• pepper flakes0.5 teaspoon
• spaghetti0.5 pound
👨🍳 Cooking Steps
1
Place garlic, anchovies (with their oil), rosemary and lemon juice in a food processor
2
Blend until fairly smooth
3
Add lemon juice followed by olive oil and continue to blend until smooth
4
Cover and set aside
5
Season chicken with red pepper flakes, poultry seasoning and a pinch of kosher salt
6
Set aside
7
Start a pot of water boiling for the pasta
8
Add a pinch of salt
9
Once boiling, cook pasta to desired doneness, approximately 6-9 minutes for al dente
10
As pasta cooks, drizzle a bit of olive oil in a wide pan
11
When hot, add the chicken and cook until no longer pink inside, approximately 5-7 minutes
12
Drain pasta and drop the noodles directly into the pan with the chicken
13
Add anchovy sauce and toss to coat
14
Sprinkle with fresh parsley if desired
