Sorta Italian Garlic Chicken

  1. Defrost the chicken till it's soft on the outside but still frozen in the center.
  2. Skin the onion and slice it in two from top to bottom.
  3. Slice into wide strips.
  4. Peel crush and chop the garlic fine.
  5. Add the oil and butter to a 12-inch pan that has a cover.
  6. When it is melted mix the two well.
  7. This tempers the butter so it burns at a higher temperature.
  8. Add onions and sautee till they just start to brown, then add the garlic, and pepper and salt (I don't use salt).
  9. Continue to cook the onion garlic till it starts to carmelize on the bottom of the pan.
  10. Don't burn the garlic.
  11. Add the stewed tomatoes and break them into bite sized pieces.
  12. Stir till the acid in the tomatoes has lifted the caramel from the bottom of the pan.
  13. Lay the half frozen chicken on top of the sauce and cover, and set the heat to low.
  14. fill a pan with water and add a pinch of salt and a splash of olive oil.
  15. Turn up heat and bring to a boil.
  16. After 20 minutes turn the chicken over, replace the cover and simmer on low for 20 more minutes.
  17. Add the pasta to the water.
  18. It's thick and needs a bit more time than spaghetti to cook.
  19. Plate the chicken and spoon the sauce over it with a slotted spoon.
  20. Drain the pasta and dump it in the sauce thats left in the pan.
  21. The sauce should be light and watery, not thick like spaghetti sauce.
  22. Stir till the penne is coated inside and out, then spoon onto the late.
  23. Variations.
  24. This recipe will leave left over pasta (unless you're a really big eater), so you can add chicken for a third person with same amount of ingredients, or use only 2/3 of a bag of the pasta.
  25. You can also add an 8oz.
  26. package of fresh mushrooms.
  27. Don't slice them but quarter them from the stem down.
  28. Add them between the garlic and tomatoes so you can infuse them with the garlic flavor.
  29. ENJOY!

chicken breast, chicken, brown onion, garlic, tomatoes, pasta penne rigate, extra virgin olive oil, butter, salt

Taken from www.foodgeeks.com/recipes/19590 (may not work)

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