Budget Herb Butter Chicken
Total time: 50 Minutes
Total Cost: Less than $15
Herb Butter Chicken (~$7)
- 4 boneless (skinless) chicken thighs
- Salt and pepper to taste
- 1 Tbsp olive oil
- 2 Cloves of garlic (minced)
- 1/2 tbsp Italian Seasoning
- 1/3 cup chicken broth (low salt)
- 1 tbspoon butter
Garlic Pasta (~$7)
- 8 oz. Fettuccine (whole grain)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic (minced)
- Punnet of Cherry tomatoes
- Freshly ground pepper (10 cranks)
- 1/2 tsp salt
- 1/2 tsp dried basil
- 4 oz. baby spimach
- 3 oz. shredded parmasean
- 1 can of cannellini beans
Cook the Pasta First
Cook pasta according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
Mince the garlic and add the garlic to a medium pan with olive oil and butter
Add the tomatoes, salt, pepper and basil.
Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point.
Add the cooked and drained pasta to the skillet. and toss until all is combined.
Top with shredded Parmesan
Cook the Herb Butter Chicken
Season the chicken thighs with a pinch of salt and pepper on each side.
Add the olive oil to a medium heat pan and ass chicken thighs and cook for 5-7 minutes on each side. Remove the thighs to a clean plate.
Add the minced garlic and Italian seasoning blend to the skillet. Sauté the garlic and herbs in the leftover oil in the skillet. Sauté for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant.
Pour in the chicken broth and let it simmer (still over medium heat) for about 5 minutes.
Add the butter and chicken pieces back to the skillet with the sauce and spoon the sauce over each piece.