Monday, May 5, 2014

Grilled Chicken and Roasted Tomato Lemon Pasta

It's Cinco de Mayo! So... if I was a good blogger, I'd be sharing enchiladas, or queso, or really anything Mexican inspired. But I'm the worst at keeping track of these things, so instead I'm sharing pasta. YAY! How festive!! Forgive. I know you keep coming back for something, and it's just not my ability to blog appropriate foods on the appropriate holidays.

I love roasting tomatoes and I've told you that about 10,000 times in the past. So we won't go down that path again (although I could... I could tell you how I love watching the skin char and split, or how the juice pops out when you smush them... but I won't. Not now. Maybe later.) This dinner was born from necessity. Oh you know... the "it's dinner time and I need to eat and I have to pull it together and I don't know what I want and there's all these almost-used-up foods and I could order a pizza and I shouldn't but I could and...." Ya know. That. So I threw this together using what I had and it was delicious! I used some grilled chicken I had left from a previous meal which made this even easier, but all together this is a fast and delicious dinner! Can't beat that.

Source: Stephanie Cooks Original

1 pint cherry tomatoes
1 tsp olive oil
Garlic salt
2 chicken breasts, grilled (mine were marinaded in lemon with a hint of honey)
1 tbsp butter
2 cloves garlic
1 tbsp flour
1 cup chicken broth
1 lemon, juiced
1/2 cup light cream
1/2 pound pasta

1- Preheat the oven to 425. Put the cherry tomatoes in an oven safe dish. Drizzle with oil and season with garlic salt. Bake 25-30 minutes, or until the skin splits and the tomatoes are bursting.
2- Meanwhile, slice your grilled chicken and keep warm. Cook pasta according to packaging directions.
3- In a skillet melt the butter. Add the garlic and stir frequently, until fragrant. Add flour and stir until a paste forms.
4- Add the chicken broth and cook over a medium-high heat until broth thickens. Add lemon juice and cream.
5- Remove tomatoes from the oven. Smash with a potato masher. Add the tomatoes and their juices to the sauce and allow to cook over low heat for 5 minutes. Season with salt and pepper.
6- Stir in the pasta and chicken. Heat over medium heat for 5 minutes, until everything is hot. Serve with parmesan cheese.


  1. I made this! It was my first roux, and it turned out great. Thank you!

  2. I love roasted tomatoes, too! This looks great.