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from "Monday-to-Friday Pasta" by Michèle Urvater

I love the firm texture of the chicken and the carrots against the tender fresh linguine. If it's hard for you to find fresh pasta, then substitute dry egg noodles.

Think of this as a blueprint recipe—a model for countless variations on ways to combine chicken breasts and pasta.

Pasta: Ribbons or egg noodles, preferably fresh
Time: 25 to 30 minutes
Makes: 4 servings

 Monday-to-Friday Pasta

3/4 pound skinless, boneless chicken breast, turkey breast, or chicken "tenders"
3 cloves garlic
2 medium-size carrots
1/2 pound fresh mushrooms
1/3 cup olive oil
1/4 cup dry white wine
1 teaspoon dried rosemary
Freshly ground black pepper
3/4 pound fresh linguine or medium-size ribbon egg noodles
1/4 to 1/2 cup grated Romano or Parmesan cheese (optional)

* FreshDirect Note: Our chicken is sold in whole-pound sizing units, as reflected in the ingredients below.

Print Print recipe

1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, cut the chicken into thin strips about 2 inches long and 1/4 inch wide. Peel and mince the garlic. Peel the carrots and cut them into thin rounds. Stem the mushrooms and cut the caps into thin slices (reserve the stems to use in soup).
3. Heat the oil in a large skillet over medium-high heat. Add the carrots and cook, stirring continuously with a slotted spoon, for about 1 minute. Add the chicken strips and sauté in the same manner until most of the strips have turned white, about 1 minute. Add the mushrooms and garlic and cook, stirring continuously, for another minute. Add the white wine and rosemary, and cook over medium-high heat until the chicken is cooked through, 1 or 2 minutes. Season to taste with salt and pepper, and remove from the heat. Keep warm, covered, off the heat, until the pasta is done.
4. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 4 minutes.
5. Drain the pasta and divide it among four plates. Immediately top each portion with some of the chicken, vegetables, and juices. Sprinkle with the cheese if desired, and serve.

Giving Rosemary Chicken a Different Character
Asian Flavor: For the olive oil, substitute part sesame oil and part mild vegetable oil or peanut oil. Use fresh shiitake mushrooms, and/or 1/4 pound snow peas. Substitute soy sauce and rice vinegar for the white wine, and omit the rosemary and cheese. Finish the dish with chopped fresh cilantro.
Tex-Mex Flavor: Substitute corn oil for the olive oil. For the mushrooms substitute 1 pack frozen corn kernels, thawed, and one 4-ounce can chopped green chiles. Substitute oregano for the rosemary and sharp Cheddar for the Romano. Season well with dried red pepper flakes or chili powder, and finish the dish with chopped fresh cilantro.
Indian Flavor: Substitute vegetable oil for the olive oil. Forget the white wine and rosemary; instead sauté 1 teaspoon each of ground cumin, coriander, cinnamon, ginger, and turmeric after you have added the chicken. Add 1/2 cup crushed tomatoes instead of the white wine. Omit the cheese; serve with plain yogurt, if you wish.

Buy The Ingredients Tex-Mex Style
Product nutrition and information
 Quantity Ingredients Est.Price
  Boneless Skinless Chicken Breast, Raised Without Antibiotics - $5.49/lb
  Cal-Organic Organic Carrots - $1.49/ea
 approx. 1lb
  Baby Bella Mushrooms, Packaged - $2.99/ea Save! 2 for $5
 approx. 10oz
  Varanda do Conde Vinho Verde
This product is currently unavailable.
  Spice Supreme Rosemary - $1.09/ea
  Barilla Linguine - $1.59/ea
Optional Ingredients
Pecorino Romano DOP, Imported - $14.99/lb
You May Already Have
  Morton Regular Salt - $0.89/ea
  Garlic - $3.99/lb
  O-Live & Co. Extra-Virgin Premium Olive Oil - $14.49/ea
 25fl oz
  Gefen Ground Black Pepper - $2.79/ea
Estimated Total:  
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* Timeslot discounts may vary from week to week.

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