Spaghetti pasta (cooked al dente)
1 lb chicken breast (sliced into 1 inch chunks)

For the chicken marinade:
2 tsp fresh thyme, chopped
2 tsp 0fresh rosemary, chopped (if using dried, use half of the amount)
zest of 1 lemon
Juice of ½ a lemon
2 T extra virgin olive oil
1 tsp coarse salt (not table salt)
½ tsp fresh cracked black pepper
2 T extra virgin olive oil (to sauté the marinated chicken)

For the garlic gravy:
½ stick (1/4 C) unsalted butter
2 T extra virgin olive oil
4 large cloves garlic, finely minced
2 T flour
2 ½ C chicken stock
1 T fresh basil, chopped
salt and pepper to taste
¼ C parsley, chopped (to sprinkle/finish the pasta)
½ C grated Parmesan cheese
2 C whole cherry tomatoes
- Place sauté pan over medium heat and add butter and olive oil.

- Saute garlic until fragrant and soft.

- Add the flour and cook for a minute.

- Add chicken stock and simmer gravy until thickened then add the chopped basil.

- Season with salt and pepper.

- Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.

- Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings