Steps
- 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.
Ingredients
- 1 lb linguine
- 1 cut up chicken or 4 boneless chicken breasts
- extra virgin olive oil
- several garlic cloves (the more, the better)
- chicken bullion cubes - dissolve in hot water (approximately 4-6 cubes to 2 c water)
- parmesan cheese, freshly grated
