Yield: 1 Servings
|1 pack||Green spinach noodles|
|4 tablespoons||Unsalted butter|
|6 \N||Boneless chicken breasts; without skin|
|20 \N||Cloves garlic; peeled|
|2 cups||Chicken broth|
|\N \N||Salt and red pepper|
Salt and pepper chicken breasts to taste (cut back on salt if using canned broth). Put salted water on to boil for noodles. Melt butter in 10-inch skillet over medium-high heat. When butter is bubbling, add garlic and chicken to pan. Brown chicken 3 to 4 minutes on each side (turn garlic often as not to scorch). Remove chicken to plate and add chicken broth to skillet. Put noodles in boiling water to cook. When broth comes to a boil, let boil for 2 minutes, then add chicken back to pan. Lower heat a little.
Drain noodles when done and place in large bowl or platter. Arrange chicken on noodles. Serve immediately.
Yes, that is 20 cloves of garlic, it is not a misprint. There is a strong garlic taste, but a spicy, nutty flavor due to the browning MasterCook formatted by Martha Hicks using Buster 2.0c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 27, 1998