1. First, Melt the stick of butter over â low heât in â smâll pân.
  2. Second, peel ând chop the gârlic finely.
  3. Âdd the gârlic to the butter ând cook it over â very low heât. Don’t let the gârlic color.
  4. Then plâce the chicken on â chopping boârd ând cover with â piece of bâking pâper or clingfilm.
  5. Use the flât side of â meât mâllet (or â heâvy rolling pin) to flâtten the chicken until it is 1/2″ thick.
  6. Then, seâson the chicken with sâlt ând pepper ând the gârlic powder.
  7. Heât the olive oil in â heâvy bâsed skillet.
  8. Once it is hot, seâr the chicken over â high heât. Cook for 2 minutes on one side ând then flip ând cook for â further 2 minutes or until it is just cooked through. Remove from the heât ând tent with foil to keep wârm.
  9. Whilst the chicken is cooking bring â lârge pân of wâter to â boil. (4 quârt sized pot)
  10. Once the wâter is boiling, âdd 1 tbsp of sâlt ând âdd the pâstâ.
  11. Ând cook the pâstâ until âl-dente.
  12. Âfter thât, reserve â cup of the pâstâ cooking wâter ând then drâin the pâstâ. Then return it to the pân.
  13. Pour hâlf of the gârlic butter into the pâstâ, âdd 1/4 cup of the pâstâ cooking wâter ând then stir in the pâstâ. Cook over â medium heât until everything is well coâted.
  14. Slice the chicken ând serve âlong side the pâstâ.
  15. Drizzle the dish with the remâining butter ând gârnish with chopped pârsley.
  16. Ând reâdy to be serve

Recipes âdâpted from è onepotrecipes


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