Rosemary Chicken Pasta (Way Good)

3 Halves boneless skinless chicken breasts
1 med yellow onion diced
4 minced garlic cloves
1 C white grape juice, or apple juice
1 16 oz angel hair pasta
4 bouillion cubes
1 tsp rosemary
½ salt
Pepper
Mushrooms
Asparagus

 

Cut chicken breast into bite-size pieces and put into bowl.  Pour 2/3 C flour into bowl and stir until chicken is well coated with flour.   In a wide, deep skillet, combine 3 tsp butter and heat over med-high until bubbly hot.  Add chicken and cook, turning until lightly browned (approx 5-10 minutes) Remove chicken and set aside.  To skillet add 1 tsp butter and 1 tsp oil.  Add ¼ C diced onion and 4 minced garlic cloves, sauté until softened.  Add 2 c water and 1 c juice, 4 bouillion cubes, 1 tsp rosemary, ½ tsp salt and dash pepper.  Simmer covered approx 5 minutes.  Return chicken to skillet and simmer covered 8-10 minutes.  I add mushrooms and asparagus.   Cook angel hair pasta and drain as suggested on package.  Add cooked pasta with sauce and chicken and toss.