Cooking Instructions

• In a small saucepan bring 1/3 cup water and rosemary to a boil, remove from heat, cover and let seep for 5 minutes.
• Transfer rosemary and water to a blender and add 1/4 cup olive oil, lemon juice, 3 tablespoons garlic, salt and pepper. Puree until smooth.
• In a shallow baking dish, combine chicken and puree, turn to coat. Cover and refrigerate for 30 minutes.
• Heat grill to medium. Remove chicken from marinade. Grill, basting frequently with the marinade. Cook 20-25 minutes or until cooked throughout. Let cool and dice. Set aside.
• Cook pasta according to package directions. Drain and set aside
• Heat remaining oil in large pan over medium heat. Add the onions and cook, stirring for 5 minutes. Add the remaining garlic, parsley, basil and thyme and cook for 2 minutes.
• Add the chicken, salt, pepper, wine, butter and chicken broth. Simmer until reduced by half.
• Add marinara sauce and simmer, stirring often, for an additional 5 minutes.
• Add pasta to pan and toss to coat with sauce. Top with Parmesan cheese.