Remember my first cooking adventure a month or so ago? Yeah, so I tried that recipe again. This time I used about 1/3 cup more chicken broth. It looked like I used more onions and I used 2 extra cloves of garlic. It was so much better. I guess I need a lot more sauce than the recipe usually calls for. It was extremely flavorful, I think that there’s way that I could make it even better but basically I’m ecstatic because I did something right.
The chicken breasts I got was kind of too big so I cut them in half. When it’s thinner it makes it easier to eat and I think it seasons it a little bit better. Unfortunately mine was a little bit frozen so I had to make sure that it thawed most of the way.
I did do one oppsie it said to brown the chicken but i cooked it almost fully. But because you have to put it into the chicken broth it didn’t dry out too badly. I looked at my skillet filled with broth and turned to Samm, “I don’t know if this is going to reduce, I used a third cup more.” And she told me, “well that’s why there’s so much.” But it was so much better this time. I didn’t take pictures, I was far too busy eating.
- 1 package angel hair pasta
- 3 skinless, boneless chicken breast halves-cut in half so it’s thinner
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup olive oil
- 5cloves garlic, chopped
- 1 onion, chopped
- 1 1/3cup chicken broth
- Meanwhile, season chicken with basil, rosemary, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
- Cook Pasta and drain.
- Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.