Listen – more chicken recipes is what I’m all about. Plus, who needs to be in the kitchen all day with a gazillion steps. Here’s your new fave weeknight meal!
Basil Butter Pasta with Grilled Chicken
6 chicken thighs, boneless & skinless
1 ½ tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of Kosher salt
½ teaspoon of black pepper
1 tablespoon of basil puree (or fresh basil)
½ pound of cooked pasta
For the sauce:
2 tablespoons of olive oil
2 tablespoons of butter
10 cloves of garlic, sliced
1 pinch of garlic powder
1 pinch of onion powder
1 good pinch of salt, to taste
1 good pinch of black pepper, to taste
1 tablespoon of basil puree.
In a large bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, salt, pepper, and basil. Let the chicken marinate for at least an hour. When you’re ready to cook it, heat a skillet on high heat. Cook the chicken thighs on both sides, only flipping once. Set aside to cool while you work on the sauce.
In a skillet, heat the olive oil and butter until the butter melts. Then, add in the garlic, garlic powder, onion powder, salt, and basil. Cook for a few minutes until all the flavors have combined and then toss in the pasta and the grilled chicken (be sure to cut it into strips) and serve while warm.