ROSIE® Organic Boneless Skinless Chicken Breast Filet
Meyer lemons, juiced
2 cloves garlic, minced
1/2 tsp. each kosher salt and freshly ground black pepper
2 tsp. minced fresh thyme
1 lbs. linguine
8 oz. asparagus, stemmed, cut into 1-inch pieces
2 tsp. olive oil
2 cloves garlic, minced
shallot, minced
1 cup Sonoma chardonnay
4 tbsp. unsalted butter
1 cup fresh or frozen peas
  Kosher salt and freshly ground black pepper taste


1 For the marinade, whisk 1/4 cup oil, lemon juice, garlic, salt, pepper, and thyme in a small bowl. Pat chicken dry with paper towels and add to shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Let marinate for at least 30 minutes, or refrigerate up to 4 hours. Remove chicken from marinade and pat dry with paper towels.
2 Preheat oven to 450°F. Heat remaining oil in large oven-safe skillet over medium-high heat. Place chicken in hot skillet and cook, without moving, until golden-brown, about 4-5 minutes. Flip chicken over, and transfer skillet to oven. Roast until chicken is fully cooked and reaches 170°F, about 10 to 15 minutes. Transfer to a plate to rest.
3 Meanwhile, cook pasta in large pot of salted boiling water according to package directions for al dente. About 4 minutes before pasta is finished, stir in asparagus. Reserve 1/4 cup pasta water and drain.
4 Heat oil in large skillet over medium heat. Add garlic and shallot and cook, stirring occasionally until fragrant, about 30 seconds. Stir in wine and simmer until reduced by half, about 2-3 minutes. Add reserved pasta water and butter, and bring to boil. Stir in pasta, asparagus and peas and toss to combine. Season with salt and pepper, to taste. Slice chicken and serve with pasta.


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