This garlic chicken pasta recipe has an absolutely wonderful combination of ingredients:
Slow cooking the tomatoes and garlic gives this light sauce a marvelously intense flavor. This means that you only need a small amount of sauce.
The oil is also an important taste element to this dish. Keeping the heat low when cooking the garlic is a good idea, as burning it makes for a bitter taste.
And if you love garlic, I think you should still be careful about adding more than my recipe calls for. Too much garlic here will probably ruin the recipe...
Also, if you want to keep your friends too, you should follow my directions in the section below! ;)
60 ml of olive oil (extra virgin is best!)
375 ml of cherry tomatoes
2 cloves of garlic
1 medium zucchini
6-8 medium pieces of chicken breast fried and cut into thin strips
60 ml of red wine
1 tablespoon of finely chopped parsley
300-400 g of spaghetti
1 teaspoon of freshly chopped basil
½ cup of Parmesan cheese
Salt and pepper to taste
Place a large sauteing pan over medium heat.
Add oil, tomatoes, and garlic. Cook gently for around 10 minutes, until tomatoes soften.
Add zucchini, and cook until is soft.
Add the fried chicken breasts and red wine. Season with some salt and pepper just to taste.
Reduce heat to low.
In a large pot of lightly salted boiling water, cook spaghetti until soft. Drain noodles and add to sauce. Mix with basil, and some of the Parmesan cheese.
Blend gently together.
Serve immediately and top with parsley and the remaining cheese.
Watch me prepare this recipe step by step on my Facebook page!
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