Cook the past according to package directions. Drain. (I cook the pasta with salt).
In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning.
Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste.
Serve with grilled chicken strips and lots of grated mozzarella and parmesan cheese on top.
Notes:
Use extra virgin olive oil.
When heating the olive oil with garlic be very careful so you don't burn the garlic.
efrigerate 4-6 hours. Sweeten with additional sugar or honey to
ish).
Dredge the frozen chicken strips in the egg/milk mixture
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
alt and pepper.
Add chicken, tossing to coat evenly.
Saute oil, butter, dry seasonings, chicken broth and chicken strips until 3/4 done
In bottom of 13x9 pan, sprinkle uncooked rice. Top with chicken strips and sprinkle with dry seasoning mix. Add milk and water over seasoning mix. Drizzle butter all over casserole.
Bake at 350 degrees for 45 minutes.
il for frying.
Dip chicken into flour, then buttermilk, then
Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
Cover bottom of greased 9 x 13 x 2-inch casserole with chicken strips.
Place cheese slices over the chicken.
Mix soup and wine then pour over chicken and cheese.
Crush the stuffing mix and sprinkle over the top.
Drizzle melted margarine over the stuffing.
Bake at 350\u00b0 for 30 minutes.
Wash
chicken\tstrips\tthoroughly.
Drain.
Mix
Ranch dressing mix and buttermilk.
Soak chicken strips 2 to 3 hours or overnight in refrigerator.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
ll marinade ingredients together, except chicken, to a food processor and
easoning.
Beat eggs with water. Dip chicken strips in egg mixture and
Slice the chicken breast into thin strips, about 1 inch wide and
he garlic cloves.
Brush with olive oil.
Place the
o taste.
Season the chicken. Mix the pumpkin seeds and
nd pepper.
Mix the chicken strips with the marinade and marinate for
Combine soy sauce, cornstarch and 2 tbsp water in a small bowl. Toss 1/2 with chicken strips. Reserve remaining sauce.
Heat oil in a wok over high heat. Stir-fry chicken for 3 mins, until browned. Set aside. Add sugar snap peas, corn, spring onions and walnuts. Stir-fry for 2 mins, until tender but still crisp. Return chicken to wok along with garlic and chili bean paste. Stir-fry for 1 min. Add remaining sauce mixture and cook for 1 min, until vegetables are glazed.
Serve with steamed rice.