***A few nights ago, I was trying to come up with something to eat, and this is what we had. It was one of those nights where I had to take stock of the pantry and use my imagination. It actually came out really yummy...we had the left-overs the next night. I served this dish with baked pita chips sprinkled with cheese and oregano (I'll post those later!). I'm excited that I'm finally getting to the point where I don't have to really follow a particular recipe. I can just get in the kitchen and be creative!***
Ingredients:
2 chicken breasts
1/4 cup extra-virgin olive oil, E.V.O.O.
1 onion, chopped
2 cloves garlic, finely chopped
Salt and pepper
1 pound angel hair pasta
1 cup grated parmesan cheese
2 tbsp. dried parsley
1/4 cup extra-virgin olive oil, E.V.O.O.
1 onion, chopped
2 cloves garlic, finely chopped
Salt and pepper
1 pound angel hair pasta
1 cup grated parmesan cheese
2 tbsp. dried parsley
2 tbsp. dried oregano
Directions:
Heat oven to 375 degrees. Place chicken in an oven-proof baking dish. Drizzle with EVOO and season with salt & pepper. Bake chicken for 40 - 45 minutes, or until cooked through and juices run clear.
Drizzle remaining EVOO in a large skillet, and heat over medium heat. Add the onions and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 15 - 20 minutes.
While the onions are cooking, bring a large pot of water to a boil, salt it generously, add the pasta and cook until al dente.
Pour 3 ladlefuls of the pasta cooking water into the cooked onions and stir. Drain the pasta and add to the onions. Add the cheese, parsley, oregano and chicken, then season with pepper and toss.
Voila!
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