Fettuccine with Chicken, Olive Oil, Garlic, and Red Pepper
Mince 10 garlic cloves
Coarsely chop 2 cups flat leaf parsley
In a large skillet on medium high
Add 4 tablespoons olive oil
Add 4-6 medium chicken breasts
Salt and pepper to taste
Saute until done, about 10 minutes on each side
Remove, cool and cut into bit size pieces
Don't remove the bits from the skillet, you will be using it for the Garlic Sauce
In the same skillet you just sauted the chicken in:
Add minced garlic; cook 30 seconds, stirring constantly.
Stir in 3 tablespoons red pepper flakes.
Remove from heat.
Bring 6 quarts water and 4 tablespoons salt to a boil in a large pot.
Add pasta; cook 8 minutes or until almost al dente.
Drain pasta in a colander over a bowl, reserving 2 cup cooking liquid.
Mix it All Together
In the large skillet with the garlic sauce, add:
2 cups of reserved cooking liquid
1 teaspoon salt
3 cups Parmesan cheese
Increase heat to medium-high;
Cook 2 minutes or until pasta is al dente.
Tossing continually to combine.
Remove from heat.
Add parsley; toss. Place pasta on each plates
Drizzle each serving with 1 1/2 teaspoons olive oil.
This Week We Prepared Fettuccine with Chicken Olive Oil, Garlic, and Red Pepper
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