Saturday, January 12, 2013
Garlic Chicken Pasta
Here's a little background information about me...I waitressed my way through college at one of the best family owned restaurants in town. Five years at one place and I still love going back. The Brown Bottle taught me a lot about taking care of people well during their dining experience. I actually loved this job, despite long hours on my feet and up and down the stairs, but mostly loved the people that mentored me through those years of my growing up. Today it is still, in my opinion, the best place to eat in town and I still love the owners and manager!
The Brown Bottle's garlic chicken is my absolute favorite dish there and I would never even come close to preparing such a fine dish...but I did attempt to make a close version of it for my own taste bud's sake. I am happy with the outcome, but if you want the real deal...head on over to the Brown Bottle in Cedar Falls!! You'll get the best service and food in town! But if you want a meal at home...may I suggest trying this?
Garlic Chicken Pasta
1 double breast of chicken
veggies of choice: (for this batch I used)
1 green bell pepper
1 small head of broccoli
half bag of baby carrots
(could use: onion, tomatoes, pea pods, yellow bell peppers, zucchini)
pine nuts (1 small bag or about 1 cups worth)
fresh ground pepper
1 box of angel hair pasta
Dice your raw chicken and sprinkle with garlic salt. Pour 1 Tbsp of olive oil in a large skillet. Once oil is warm, throw your chicken in and cook evenly for a white but not brown look. Once chicken is all cooked through, set your chicken aside in a separate bowl for now.
Boil your water for your pasta at this time and toss your noodles in the boiling water to cook as you start your veggies.
As your chicken cooks, slice your veggies to your liking. I slice my baby carrots in fourths to help them cook faster.
Add another Tbsp of olive oil to your skillet and add your more dense veggies first. I add my carrots and let them saute for a bit, then add my peppers, next my broccoli, and last my mushrooms. This way I don't have some veggies overly done while my heavier veggies finish cooking through. As my veggies cook, I sprinkle with pepper, garlic salt, and garlic powder to my tasting. Season away as you please!
Once all my veggies are done, I throw in the pine nuts to toast for just a couple minutes. You might need to add a bit more olive oil if it seems dry or your veggies are sticking to the bottom of your skillet.
Your noodles should be ready to drain by now and your veggies are done. Throw your chicken back into the skillet, drain noodles, and simply toss the skillet veggies and chicken with your noodles.
You should have yourself a light pasta dish ready to eat right away! I had no problem serving this dish with a smile and fully enjoying! Yum!!