INGREDIENTS
4 boneless skinless chicken breasts, cut into 1-inch pieces
16 ounces spaghetti noodles
1 teaspoon thyme
1 1/2 tablespoon lemon juice
6 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
6 large cloves of garlic, minced
2 tablespoons flour
2 1/2 cups chicken stock
3/4 cup grated parmesan cheese
2 cups chopped tomatoes (or cherry tomatoes)
INSTRUCTIONS
Mix together the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper, and add to a large bag to marinate your chicken pieces for 30 minutes.
Sauté the chicken in a large pan over medium-high heat until cooked through, set aside.
Cook your noodles while you making the garlic sauce.
In the same pan, you cooked the chicken in, heat over medium heat, and add the butter.
Once the butter has melted, add your garlic and sauté until it’s soft. Careful not to burn it.
Whisk in the flour cook for one minute.
Slowly whisk in the chicken stock and simmer until the sauce is thickened about 15 minutes. Whisking every couple of minutes.
Add the chicken and drained noodles.
Finally, add the parmesan cheese, stir thoroughly.
Top with additional parmesan and tomatoes.