Pan seared chicken with pasta in garlic and EVOO, side salad with a dressing composed of EVOO and white balsamic peach vinegar
Pan seared chicken with pasta in garlic and EVOO, side salad with a dressing composed of EVOO and white balsamic peach vinegar
by Wasting_Time1234
1 Comment
Wasting_Time1234
It’s a simple dish but IMHO looks really nice.
**Ingredients**
* 1.5 lbs boneless, skinless chicken thighs cut up into roughly 2″ pieces * A handful of fresh parsley, finely chopped * 1/2 to 3/4 c. EVOO * Crushed red pepper * Coarse sea salt * Black pepper * Shredded Parmesan or Romano (off the block if available) – shred about a cereal bowl worth * Garlic powder * 6 – 8 cloves of garlic, sliced * Dry pasta of your preference – could use whole box or less if you prefer
**Instructions**
* Take the cut up pieces and drizzle with EVOO and season with salt, pepper and garlic powder to your preference. Set aside to marinate for 30 min * Put the 1/2 c. of olive oil, crushed red pepper, sea salt, black pepper and sliced garlic in a small skillet or sauce pan. Heat up on low to soften the garlic * Meanwhile, get a good quality skillet and preheat on med-high heat * While you’re at it – make the pasta * Place chicken pieces in the pan and cook until thoroughly browned and cooked through and set aside if done before the pasta * Take about a half of a ladle of the pasta water and mix with the olive oil in the pan * When pasta is done, drain and return to the pot. Add the chicken pieces, about 2 ladles of your garlic and oil sauce, half of your shredded cheese and all of the parsley * Serve
1 Comment
It’s a simple dish but IMHO looks really nice.
**Ingredients**
* 1.5 lbs boneless, skinless chicken thighs cut up into roughly 2″ pieces
* A handful of fresh parsley, finely chopped
* 1/2 to 3/4 c. EVOO
* Crushed red pepper
* Coarse sea salt
* Black pepper
* Shredded Parmesan or Romano (off the block if available) – shred about a cereal bowl worth
* Garlic powder
* 6 – 8 cloves of garlic, sliced
* Dry pasta of your preference – could use whole box or less if you prefer
**Instructions**
* Take the cut up pieces and drizzle with EVOO and season with salt, pepper and garlic powder to your preference. Set aside to marinate for 30 min
* Put the 1/2 c. of olive oil, crushed red pepper, sea salt, black pepper and sliced garlic in a small skillet or sauce pan. Heat up on low to soften the garlic
* Meanwhile, get a good quality skillet and preheat on med-high heat
* While you’re at it – make the pasta
* Place chicken pieces in the pan and cook until thoroughly browned and cooked through and set aside if done before the pasta
* Take about a half of a ladle of the pasta water and mix with the olive oil in the pan
* When pasta is done, drain and return to the pot. Add the chicken pieces, about 2 ladles of your garlic and oil sauce, half of your shredded cheese and all of the parsley
* Serve