Rosemary Chicken and Pasta

Photo by Gerik

Quick and easy is the name of the game when I have company. My open concept kitchen makes every stir and slid of the pan center stage when guests are present. My husband has long lost interest but company makes it fun again. Choosing a recipe requiring flare is much more fun when you have an audience.

One of my favorite flavor combinations is fresh rosemary and cream. It’s lovely on chicken and pasta, two of my favorites. But since my world is “vegetarian preferred”, I’m always looking to exchange the real thing to an equally yummy vegetarian chicken choice.

Rosemary Chicken with Pasta is my newest conversion. The vegetarian technique is a little different than it’s “cluck and feathers” kind but still the flavor and flare is there.

Vegetarian products are fully cooked when purchased and need only to be heated and seasoned well. Unfortunately most seasonings will only sit on the outside and wash off into the sauce when they are stirred. This recipe will give you a method that will help with that.

As I usually do, I’ve written the recipe using real chicken but the vegetarian recipe follows. The vegetarian version is pictured. I love serving this entree with roasted seasonal vegetables and a beautiful salad.

Rosemary Chicken with Pasta
Makes 8 servings

8 oz. uncooked pasta, your choice
2 tsp olive oil
4 (6 oz) skinless, boneless chicken breast halves, slice in half long ways
1 cup chopped green onions
2/3 cup dry white wine
1 tsp minced fresh rosemary
1 cup fat-free chicken broth
1 cup whipping cream
2 T chopped green onions for garnish
Cornstarch/Water Slurry to thicken

Cook pasta according to package directions. Rinse and stir in a small amount of olive oil to keep it from sticking together if holding very long.

Photo by Chelle

While pasta cooks, heat oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper. Add chicken to pan, cook 3 minutes on each side or until lightly browned. Add the green onions, wine, and rosemary; cook 30 seconds. Stir in broth, cook 2 minutes. Add cream and cook 1 minute. Use a cornstarch and water slurry to thicken the sauce a bit so it coats the chicken well. Looks best pre-plated for your guests but you can also place the chicken breasts on a platter of pasta, pour the sauce over the top and garnish with green onions and a sprig of fresh Rosemary..

Vegetarian Version as pictured:

Rosemary Chick’n and Pasta
Makes 6-8 servings

8 oz. uncooked pasta of your choice
2 pkgs Quorn Naked Chik’n Cutlets (8 pieces)
McKay’s Chicken Style Seasoning for chik’n pieces
4 tsp olive oil
1 cup chopped green onions
2 tsp minced fresh rosemary
⅔ cup white wine
1 cup water
2 tsp McKay’s Chicken Style Seasoning and Broth Mix
½-1 tsp kosher salt
sprinkle of seasoned pepper
1 cup whipping cream
2 T cornstarch mixed with 2 T water

Boil the pasta according to the box directions. While pasta is cooking, make the chik’n and sauce.

In a fry pan, add the oil and heat. Sprinkle the Quorn Chick’n pieces liberally with dry McKays Chicken Seasoning and Broth mix (available from Amazon.com, also Gerbes carries another brand in their bulk foods section) and rub in to make it stick well. Place the Quorn chick’n pieces in the oil and fry on both sides until golden. Remove and keep warm. NOTE: vegetarian meat substitutes do not hold their seasoning very well. I have found that pan frying a well seasoned substitute or baking the pieces after they are coated in oil and then seasoned will take on the flavors. If baking, the pieces will need to be baked until dry on the outside (moist on the inside) to infuse the pieces with flavor.

Add additional olive oil, if needed, before adding the chopped green onions and fresh rosemary. Fry 30 seconds and then add the white wine. Bring to a boil and stir in water, Mckay’s Seasoning and salt. Start with the smaller amount of salt and add more later if needed.

Add the whipping cream and bring to a simmer. Thicken with the cornstarch and water slurry. Sauce may be used immediately or stored in the refrigerator for another time. Makes 2 ½ cups of sauce.

To serve: Place pasta on a platter, arrange the Chik’n pieces on top and pour the sauce over. Garnish with additional sliced green onions and fresh rosemary.