Burns' Linguine Chicken Aglio e Olio

Burns' Linguine Chicken Aglio e Olio

Main | 🇮🇹 | by Izzie


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Steps

  1. Lightly brown garlic in generous amount of olive oil.
  2. Remove garlic and brown chicken.
  3. Add additional olive oil and chicken broth to amply cover chicken, add garlic back in.
  4. Make sure juice isn’t too ’thin’ with broth (add oil if needed).
  5. Simmer on low for an hour or until chicken is very tender.
  6. Boil linguine and drain.
  7. 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