Linguine with garlic Chicken
12 oz linguine (or thin spaghetti) salt 3 large garlic cloves
4 boneless, skinless chicken breast halves ½ cup minced parsley
1/3 cup olive oil ¼ teaspoon crushed red pepper flakes
¼ cup white wine or chicken broth
Bring a large pot of water to boil over high heat. Add linguine and 2 tspn salt, cooking until barely tender. Drain. Toss with a little olive oil.
Mince garlic. Cut each breast piece in 4 or 5 long strips, then across the strips in ½-inch intervals. Mince parsley.
Heat olive oil in wide skillet over high heat; add garlic. Cook 15-30 seconds, just until garlic is aromatic and barely begins to turn brown. Add chicken, parsley and red pepper flakes and cook about a minute. Add wine, then a little salt. Serve over drained noodles. Sprinkle with a little parsley if desired. Serves 4.
Serve with a green vegetable or green salad. 21 Jan 98 Cour Jour