Spaghetti in Garlic Gravy with Herbs, Chicken, and Cherry Tomatoes

Spaghetti in Garlic Gravy with Herbs, Chicken, and Cherry Tomatoes

5-6 servings | 45 min.


  • 500 grams spaghetti pasta (cooked al dente)
  • 1 lb chicken breast fillets (sliced into 1 inch chunks)
  • 2 tbsp sunflower oil

Chicken marinade

  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh rosemary, chopped (if using dried, use half of the amount)
  • zest of 1 lemon
  • juice of ½ a lemon
  • 2 tbsp sunflower oil
  • 1 tsp coarse salt (not table salt)
  • ½ tsp fresh cracked black pepper

Garlic gravy

  • ½ stick (¼ cup) Earth Balance butter
  • 2 tbsp sunflower oil
  • 4 large cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 2½ cups chicken stock
  • 1 tsp coarse salt (not table salt)
  • 1 tbsp fresh basil, chopped
  • ¼ cup parsley, chopped (to sprinkle/finish the pasta)
  • 2 cups whole cherry tomatoes, sliced in half


  1. Add all the marinade ingredients with the chicken and marinate for 20 minutes or overnight.
  2. Sauté the marinated chicken in sunflower oil until cooked (about 4-5 minutes) then set aside.
  3. Make gravy by placing sauté pan over medium heat and add butter and sunflower oil. Sauté garlic until fragrant and soft.
  4. Add the flour and cook for a minute.
  5. Add chicken stock and simmer gravy until thickened then add the chopped basil.
  6. Add the sautéed chicken in the gravy then toss the cooked spaghetti into this sauce.
  7. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese.

Original: http://godofscrumprecipes.tumblr.com/post/21100317594/spaghetti-in-garlic-gravy-with-herbs-and-lemon