Linda'S "Angry Chicken On Pasta" - cooking recipe

Ingredients

2 to 4 boneless, skinless chicken breasts
6 to 10 garlic cloves, peeled, crushed and minced
2 large onions, halved and sliced
1-2 tsp. crushed red pepper flakes (or to taste)
2-3 cups of heavy cream
Parmesan cheese
Cooked pasta

Preparation

Cut breasts into bite-size cubes.
Place in a plastic bag with 1/2 of the minced garlic and crushed red pepper flakes. Refrigerate for several hours, or overnight.
(Best flavor if you don't skimp here, but you can cook right away, too). Slowly saute the remaining garlic and red pepper flakes in olive oil to flavor your oil.
Be careful not to burn the garlic.
Add your onion slices and cook until tender.
Saute your chicken in batches, being sure to cook thoroughly.
You may have to add oil from time to time.
Drain well.
Throw all the chicken into the pan; add your cooked onions and heavy cream.
Heat through.\tServe over cooked pasta and top with Parmesan cheese.