Wednesday, September 3, 2014

Olive Oil Garlic Chicken



This is an easy pasta recipe with tons of flavor. Its an adaptation of simple "Olive Oil Garlic Chicken" but elevated to another level.


Ingredients
4 cloves garlic, minced
3 Tablespoons parsley, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup I Can't Believe It's Not Butter
1/2 cup olive oil
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6-8 skinless, boneless chicken breast halves, cubed
1 3/4 cups Pacific Low Sodium Chicken Broth
1/4 cup dry white wine
3 large roma tomatoes, seeds removed and diced
Fettuccine pasta

Directions

In a large skillet over medium low heat saute garlic, parsley, and red pepper flakes in olive oil about 10 to 15 minutes or until garlic is golden.

Meanwhile in a pot of boiling water, add 3 teaspoons of salt and cook spaghetti.

In a separate dish, combine the bread crumbs and Parmesan cheese.

Preheat oven to 425 degrees F.

In a separate dish, combine the bread crumbs and Parmesan cheese.

Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.
Place in a shallow baking dish.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.


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