Serves: 4
Conversion Chart: Here >>
Ingredients:
4 5 oz. chicken breasts (skinless, boneless)
10 oz. olive oil
3 oz. garlic, chopped
1 oz. fresh red chili pepper, finely minced
½ each red, green, and yellow bell pepper, cut to ⅛ by 2 inches
16 oz. spaghetti, cooked
2 oz. fresh parsley, chopped
8 Roma tomatoes
1 oz. fresh basil, thinly sliced
2 oz. Parmesan cheese, shredded
salt and pepper, to taste
Procedure:
1. Marinate the chicken 4 to 6 hours in 4 oz. olive oil and ½ oz. garlic.
2. Grill chicken breasts until fully cooked and set aside.
3. In a large pan, heat 4 oz. olive oil; add chili pepper and 2 oz. garlic. Heat for 30 seconds to fuse the
flavors, then add the sliced bell peppers and sauté for 20 seconds.
4. Add spaghetti to pan and stir to heat.
5. Season with salt and pepper, toss in parsley, and add remaining olive oil.
6. In a second hot pan, sauté ½ oz. garlic for 20 seconds.
7. Add tomatoes to garlic and heat for 1 minute. Stir in basil and remove from heat.
8. To plate, divide spaghetti among 4 plates, top with grilled chicken, tomato, and basil. Top with Parmesan cheese. Serve with red wine and fresh crusty bread.
Airline: Continental Airlines
Recipe Type: Authentic
Recipe Author: Chef Gerry McLoughlin
Original Photograph By: Chef Gerry McLoughlin/united.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.united.com/CMS/ContinentalDocuments/pdfs/chefs-and-sommeliers/co_cookbook_201011.pdf
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