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RECIPE OF THE WEEK #401

Chicken with Garlic
and Spaghetti

1 pound dried spaghetti
1 1/2 pounds frozen chicken tenderloins, thawed according
to package directions
2 cups frozen green peas
3 ounces garlic-infused olive oil
Handful of whole flat-leaf parsley leaves
Freshly ground pepper
Handful of freshly grated Parmigiano-Reggiano cheese

In a stockpot or Dutch oven, heat 5 quarts of water. When it
comes to a boil, add 1 tablespoon salt. Add spaghetti to the
water and stir continuously for 2 minutes. Cook for another 4
minutes, or until when you bite a piece you see a thin ring of
white uncooked pasta in the center of the spaghetti strand. Add chicken and peas to the pasta water and bring water back to a simmer. Simmer for 2 minutes. Drain the pasta, peas and chicken. Heat a large saute pan over medium heat. Add garlic oil and let it get hot. Add parsley leaves and let them sizzle for a second or two, then add the drained pasta, peas and chicken. Toss pasta in the pan for about 2 minutes. Season to taste with salt, pepper and Parmigiano-Reggiano.

Makes 4 servings.