1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoon finely chopped fresh rosemary or 2 tablespoons dried
4 skinless, boneless chicken breasts
3 quarts water
4 garlic cloves, thickly sliced
2 tablespoons chopped shallots
1/2 cup white wine
1 1/2 cups Chicken stock 
1/2 cup whipping cream
1 pound short pasta - penne, ziti
3 tablespoons freshly grated Pecorino Romano cheese


1. The night before serving, combine 3 tablespoons of the olive oil, the balsamic vinegar, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and 2 tablespoons of the chopped rosemary. Toss the chicken breast in the marinade and refrigerate, covered, overnight.

2. The day of serving, preheat the oven to 425F. Remove the chicken from the marinade and place on a rack in a roasting pan. Discard the marinade. Bake for 20 minutes. Remove the chicken from the oven and set aside until cool enough to handle. Cut into 1/2 inch cubes and sprinkle with the remaining salt and pepper.

3. Bring the water to a boil in a large pot.

4. Heat the remaining olive oil and garlic in a large saute pan set on medium-high heat until the garlic begins to sizzle, about 2 minutes. Add the shallots and the remaining rosemary and cook for 2-3 minutes. Pour in the wine and boil until reduced by half, about 2 minutes. Add the chicken stock and cream, bring to a boil and cook on medium heat for 10-15 minutes, until the sauce has thickened slightly. Add the chicken and cook for 5 minutes longer.

5. While the sauce is cooking, prepare the pasta according to the package directions.

6. Pour the sauce over the cooked pasta, stirring over medium heat for 3-5 minutes, until the pasta is well coated. Add the cheese and mix well. Serve.

Rosemary imparts a wonderful flavor to the chicken. It is baked first and then added to the creamy pasta sauce. Nick Stellino suggests substituting thyme or tarragon if you can not find rosemary. For optimum flavor, marinate the chicken the night before.

Pasta with Rosemary Chicken
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