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Chicken Pasta With Anchovy Rosemary Sauce

 
One serving costs about $1.59

$1.59 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

Chicken Pasta With Anchovy Rosemary Sauce might be just the main course you are searching for. For $1.34 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 362 calories, 17g of protein, and 13g of fat. This recipe from Foodista has 1 fans. If you have poultry seasoning, garlic, rosemary, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. Similar recipes include Anchovy-Olive Pasta Sauce, Pasta With Anchovy-walnut Sauce, and Pasta with Anchovy-Walnut Sauce.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 oz
2 oz anchovies
anchovies
1
1  boneless chicken breast
boneless chicken breast
4 Tbsps
4 Tbsps fresh rosemary
fresh rosemary
1 large clove
1 large clove garlic
garlic
0.5
0.5  lemon (juice)
lemon (juice)
some
some kosher salt
kosher salt
3 Tbsps
3 Tbsps olive oil
olive oil
1 Tbsp
1 Tbsp poultry seasoning
poultry seasoning
0.5 tsps
0.5 tsps red pepper flakes
red pepper flakes
0.5 lb
0.5 lb spaghetti
spaghetti
2 oz anchovies
2 oz
anchovies
1  boneless chicken breast
1
boneless chicken breast
4 Tbsps fresh rosemary
4 Tbsps
fresh rosemary
1 large clove garlic
1 large clove
garlic
0.5  lemon (juice)
0.5
lemon (juice)
some kosher salt
some
kosher salt
3 Tbsps olive oil
3 Tbsps
olive oil
1 Tbsp poultry seasoning
1 Tbsp
poultry seasoning
0.5 tsps red pepper flakes
0.5 tsps
red pepper flakes
0.5 lb spaghetti
0.5 lb
spaghetti

Equipment

food processor
food processor
frying pan
frying pan
pot
pot
food processor
food processor
frying pan
frying pan
pot
pot


Instructions

  1. Place garlic, anchovies (with their oil), rosemary and lemon juice in a food processor. Blend until fairly smooth. Add lemon juice followed by olive oil and continue to blend until smooth. Cover and set aside.
  2. Season chicken with red pepper flakes, poultry seasoning and a pinch of kosher salt. Set aside.
  3. Start a pot of water boiling for the pasta. Add a pinch of salt. Once boiling, cook pasta to desired doneness, approximately 6-9 minutes for al dente.
  4. As pasta cooks, drizzle a bit of olive oil in a wide pan. When hot, add the chicken and cook until no longer pink inside, approximately 5-7 minutes.
  5. Drain pasta and drop the noodles directly into the pan with the chicken. Add anchovy sauce and toss to coat. Sprinkle with fresh parsley if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.59
Ingredient
2 ounces anchovies
1 boneless chicken breast
4 tablespoons fresh rosemary
1 large clove garlic
½ lemon (juice)
3 tablespoons olive oil
1 tablespoon poultry seasoning
½ teaspoons red pepper flakes
½ pounds spaghetti
Price
$2.02
$2.00
$1.00
$0.07
$0.10
$0.50
$0.14
$0.05
$0.49
$6.37

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
394 Calories
22g Protein
13g Total Fat
44g Carbs
16% Health Score
Limit These
Calories
394
20%

Fat
13g
21%

  Saturated Fat
2g
14%

Carbohydrates
44g
15%

  Sugar
1g
2%

Cholesterol
44mg
15%

Sodium
282mg
12%

Get Enough Of These
Protein
22g
45%

Selenium
59µg
85%

Vitamin B3
8mg
45%

Manganese
0.64mg
32%

Vitamin B6
0.56mg
28%

Phosphorus
255mg
26%

Vitamin K
14µg
14%

Magnesium
55mg
14%

Vitamin E
1mg
12%

Potassium
421mg
12%

Vitamin B5
1mg
12%

Copper
0.23mg
11%

Iron
2mg
11%

Zinc
1mg
10%

Fiber
2g
9%

Vitamin B2
0.14mg
8%

Vitamin B1
0.1mg
7%

Calcium
54mg
5%

Folate
18µg
5%

Vitamin A
183IU
4%

Vitamin C
2mg
4%

Vitamin B12
0.2µg
3%

covered percent of daily need

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