Done, and delicious! I present to you, clementine and rosemary chicken pasta!
I’ll post the recipe in a bit.
Here it is:
Marinate Chicken for 20-45 minutes:
Poke chicken breasts w/fork
I did all of this by smell, but here are my estimates…
adjust to whatever smells good to you.
adjust to whatever smells good to you.
1/2 cup Rice wine
3T Bragg’s
2 tsp Filipino Chili-Calamansi juice sauce
1 Splash of apple juice (Simply Apple)
Juice of 2 small clementines
Pulp/meat of clementines
Clementine Skin broken up into small pieces,
(or just the zest if you don’t like the slight bitterness)
2 sprigs of rosemary (tear up leaves)
3T Bragg’s
2 tsp Filipino Chili-Calamansi juice sauce
1 Splash of apple juice (Simply Apple)
Juice of 2 small clementines
Pulp/meat of clementines
Clementine Skin broken up into small pieces,
(or just the zest if you don’t like the slight bitterness)
2 sprigs of rosemary (tear up leaves)
2 Garlic cloves chopped in chunks
Salt/Pepper/Chili Powder to taste
Boil water, w/salt and olive oil, cover.
Pour noodles in at boil, cover and turn to lowest heat for 9mins. Then turn off.
Heat oil in pan over medium heat
Chop up a shallot and 2 garlic cloves
Chop up a shallot and 2 garlic cloves
Once oil is hot, brown garlic/shallots
Pick up chicken breasts w/a fork and place into pan
Pour marinade until it covers the bottom of the pan
Be sure all solids in marinade make it into the pan as well, they add flavor
Cook chicken over medium-low heat for about 8-10 minutes on each side
Pour marinade until it covers the bottom of the pan
Be sure all solids in marinade make it into the pan as well, they add flavor
Cook chicken over medium-low heat for about 8-10 minutes on each side
Once noodles are ready and drained, pour sauce all over them, place chicken on top. BOOM. DELICIOUS.
A place for me to keep all my recipes... the first few entries have had credits removed because I copied and pasted them from my 
