This recipe for summer spaghetti threw me off a bit. The sauce is referred to as a gravy. Which it is, but using chicken stock instead of beef. But it was really weird to think about spaghetti in gravy.
Anyway, I obviously got over it and made the dish.
The first step was to make a marinade for the chicken and marinate 20 minutes or overnight. Of course I chose neither. I marinated for about an hour and a half.
The next step was to cook the chicken and set it aside.
The final product was really tasty. I wasn’t expecting it. That gravy word threw me off.
Adrienne (see her guest post on white cake) was over for dinner and she quite enjoyed it. Chloe’s bowl was empty (mind you, she did not have any tomatoes) and Matt also enjoyed the dish. I will make this again. The only thing I would do differently would be to add more basil. I couldn’t taste it.
But I’m already planning on putting this dish into an upcoming weeks meal plan. It was so good!