Lemon Rosemary Chicken – Johnny Carino’s inspired

One of our favorite restaurants, ever, is Johnny Carino’s. Every time we go we get their lemon rosemary chicken. Even after splitting a meal, we come home with plenty of leftovers. It is so good, and one of my favorite blends of flavor. So… it was time for me to try to make it on my own! I think this is pretty close – but, will vary of course by the type of dressing you use. Either way, it will be delicious!!


Lemon Rosemary Chicken with Angel Hair

Ingredients:

4 boneless skinless chicken breasts, trimmed and butterflied

1 1/2 cups Italian salad dressing
3/4 cup fresh lemon juice (about 5-7 lemons)
2 heaping tablespoons chopped fresh rosemary (NOT dried!!)
salt and pepper to taste

6 ounces angel hair pasta
4 roma tomatoes, diced
2 cups packed spinach
1 tablespoon olive oil
salt and pepper to taste

Directions:

1. Create marinade by mixing together Italian dressing, lemon juice, rosemary, and salt and pepper to taste. Marinate the trimmed and butterflied chicken breasts in one cup of marinade, refrigerate the rest for later. Let chicken marinate for 30 minutes to 2 hours.

2. Preheat grill (I like to just use my Foreman or panini press) to medium-high heat.

3. Meanwhile, start the water boiling for the pasta. Cook the angel hair according to package directions, and drain.

4. Place chicken on preheated grill, and cook until almost done.

5. While the chicken is grilling, in the same pot that you cooked the pasta in (now empty), heat a tablespoon of olive oil over medium heat, and saute the diced tomatoes and spinach until the spinach has just wilted. Be careful not to overcook, or your spinach will become slimy. (that’s for you Cherst… :) Remove from heat then add the drained pasta back into the pot and toss together. Salt and pepper to taste.

6. In a large skillet, bring the rest of the reserved marinade to a simmer over medium-high heat. Let the sauce reduce to about half (in about 3-4 minutes), then add in your almost-done chicken breasts. Let them simmer in the sauce while it continues to reduce until the chicken is cooked through, or at least one minute on each side.

7. Finally, spoon about 3-4 tablespoons of remaining sauce into pasta, just enough to loosen it up.

8. Plate, and enjoy!! Bon appetit!

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