food crush

Pan Seared Chicken with Aglio e Olio

PAN SEARED CHICKEN BREASTS

2 lbs of chicken breast tenders (pounded thin and evenly, odd pieces trimmed off)

3 Tablespoons olive oil (or cooking oil of your choice)
½ cup whole wheat flour (or again, flour of your choice)
salt and pepper

1. adjust of oven rack to the lower-middle position and heat to 200 degrees. spread flour in a shallow dish.

2. season the chicken with salt and pepper. dredge though the flour to coat, shaking off any excess.

3. heat oil in a 12 inch skillet over medium-high heat until just smoking.
add the chicken and cook until golden brown, about 4 minutes on each side. transfer the chicken to a pan in the oven to keep warm.

AGLIO E OLIO

1 pound thin spaghetti

4 tablespoons extra-virgin olive oil

4 tablespoons minced garlic
¾ teaspoon red pepper flakes
salt
3 tablespoons fresh minced parsley
fresh lemon juice 
pepper
grated parmesan cheese( for serving)

1. Boil spaghetti according to package directions, making sure to save ¾ cup of the pasta water before draining it.

2. Meanwhile, cook 4 tablespoons of extra-virgin olive oil, 4 tablespoons minced garlic, ¾ teaspoon red pepper flakes, and a teaspoon of salt in a 10-12 inch skillet over low heat, stirring often, until the garlic is golden( not burnt, burnt garlic turns bitter; the goal here is to bring out the garlic’s nutty sweetness) about 5 minutes.

3. Add the cooked spaghetti, reserved pasta water, the parsley, lemon juice, pepper, and salt to taste. mix well. 

4. Top pasta with chicken, sliced on the diagonal. serve with parmesan.