UNITS
SCALE
INGREDIENTS
GARLIC BUTTER
- ⅓ cup Unsalted butter , room temperature
- 2 cloves Garlic cloves , minced
- ½ tsp Salt
PASTA
- For pasta Water
- 1 lb Linguine pasta noodles
GARLIC CHICKEN
- 1 tbsp Garlic butter
- 1 lb Chicken breast , boneless, skinless, thinly sliced
- 4 tbsp Garlic butter
- 2 cups Tomatoes, cherry , halved
- 2 ½ cups Arugula , packed tightly
- ¼ tsp Salt
- ¼ tsp Black pepper, freshly ground
- For garnish Parmesan cheese, grated
METHOD
- In a small bowl, stir together the butter, garlic, and salt. Set aside.
- Bring a pot of salted water to a boil and add pasta. Cook until just before al dente, about 7 minutes. Drain and return noodles to pot.
- In a large skillet, heat garlic butter over medium-high heat. Add the chicken and cook until the internal temperature reaches 75°C / 165°F, about 3 minutes. Add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, about 3 minutes.
- Transfer chicken, tomatoes and liquid into pasta pot. Stir in arugula, salt and black pepper. Garnish with Parmesan cheese and serve.
NOTES
- Alternately, you can use chicken legs or thighs but be aware that cooking times will vary
- You can substitute linguine with any long pasta noodle you wish
- If desired, you can add chopped parsley to the garlic butter mixture in Step 1
