Burns' Linguine Chicken Aglio e Olio
Ingredients
- 1 lb linguine
- 1 cut up chicken or 4 boneless chicken breasts
- olive oil extra virgin
- several garlic cloves the more, the better
- in chicken bullion cubes dissolve to 2 c hot water
- parmesan cheese freshly grated
- parmesan cheese freshly grated
Instructions
- Lightly brown garlic in generous amount of olive oil.
- Remove garlic and brown chicken.
- Add additional olive oil and chicken broth to amply cover chicken, add garlic back in.
- Make sure juice isn't too 'thin' with broth (add oil if needed).
- Simmer on low for an hour or until chicken is very tender.
- Boil linguine and drain.
- Pour 'juice' over linguine and toss together.
Notes
Serve with crusty bread and lots of parmesan cheese! If the rest of the family is hungry, make a second batch.
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