I was feeling very ambitious the other day & managed to make two brand new recipes in one meal. The first one I shared with you all the other day…the stuffed portobello mushrooms with roasted tomatoes and goat cheese. In keeping with the tomatoes, I thought I would fix another new recipe…Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes. Despite the long title, it is a pretty quick fix. Here’s the link:
The recipe calls for you to marinate the chicken for at least 20 minutes to overnight. I marinated mine for about 3-4 hours and the chicken had a nice lemony taste to it. I felt very fancy chopping up all of the fresh herbs…which I never buy for our meals. You don’t need a lot & I found out they’re not that expensive. Of course, if you know someone with their own herb garden…you might want to sweet talk them out of a few 🙂
My hubby and kiddos really liked the meal. I was told it was a keeper!! It had a nice, light, garden fresh taste to it, which I would attribute to the cherry tomatoes and fresh herbs.
One mistake I made was with the gravy…I added the flour to the butter, then added the chicken stock. After a few minutes, I saw that the gravy was not thickening as it should. I stuck my pinky in the “flour” only to discover I had grabbed the wrong container and had added powdered sugar (which I always have an abundance of…since I make a few cakes!) So, in true Tiffany fashion, I had to dump the whole thing (luckily I had not added the chicken or noodles to it yet) and started over. It kind of frazzled me, so I don’t think I let it thicken up enough…oh well! There’s always next time!!
If you’re looking for a nice light summer dish, this one would be great!! I think you could also substitute shrimp for the chicken to give it a nice change. Enjoy! Happy eating!