Rosemary Chicken Pasta

Rosemary Chicken Pasta

This past weekend at the Diabetes Super Conference in Jackson I enjoyed watching a cooking demo by Chef Louis Bruno from Jackson. Chef Bruno was the governor’s chef for years and now works as the chef at the Hilton in Jackson. He was such an inspiring speaker and I even got to purchase one of his cookbooks which I will surely use for years to come! This is a stir fry recipe he made at the meeting. Enjoy!

1 pound bow tie pasta (or your favorite whole wheat pasta)
1/2 cup extra virgin olive oil
1/4 cup fresh rosemary needles
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes, or to taste
1 pound grilled chicken breast, chopped
Juice of 1 lemon
1/2 cup grated Parmesan cheese
Salt & Pepper to taste

Cook pasta to al dente; drain, and set aside.

Combine the oil and rosemary in a blender and mix on high speed until the rosemary is completely pulverized, about 3 minutes. Set aside.

In a large saute pan over medium heat, heat 2 tablespoons of the rosemary oil. Add garlic and crushed red pepper flakes and cook until fragrant, about 30 seconds. Add chicken and saute until hot through, about 3 more minutes. Add pasta, lemon juice, and remaining rosemary oil to the saute pan and toss with chicken mixture. Cook, stirring frequently, until warmed through.

Remove pan from heat, add Parmesan cheese, toss to combine. Taste and adjust seasoning as needed by adding salt and pepper. Serve hot or at room temperature.

Recipe adapted from: Chef Louis Bruno’s presentation & book, “Don’t Feel Guilty, Eat It!”