May 31, 2015

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

This summer spaghetti is a constant on our table during the warmer months. I can easily adjust the recipe based on what I can pull from our herb garden at the moment - and that makes me feel very domestic writing that. ;) 

The marinade for the chicken is cistrusy and I have used it often for other meals where I need to dress up a roast or spice up the chicken before putting it on the grill. Come to think of it, it would probably compliment roasted vegetables beautifully. The lemon, garlic, and rosemary pair well with just about anything, so keep the idea in your back pocket for a rainy day. 

This is also a favorite of mine when we're having a large family over or it is the end of the month and we're really watching our grocery budget. It's a great way to stretch out the meat portions - dice into chunks and spread throughout a pasta dish. The flavors are what make this meal stand out and we come back to it every summer!

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon + 2 drops of YoungLiving Lemon Essential Oil
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better). Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
Place sauté pan over medium heat and add butter and olive oil.  Saute garlic until fragrant and soft.  Add the flour and cook for a minute.  Add chicken stock and simmer gravy until thickened then add the chopped basil.  Season with salt and pepper.  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
Makes 5-6 servings.

**  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 

“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "