Tuscan Garlic Chicken Pasta
From Cook's Country
To keep the garlic from scorching in our Tuscan Garlic Chicken Pasta, we didn't preheat the oil. Instead, we heated the oil and garlic (and pepper flakes) together over medium-low heat. Liberally salting the water in which we cooked the pasta ensured the pasta would not taste bland. It was important to reserve some of the pasta cooking water to moisten the finished dish. We used imported Parmesan cheese for the best flavor. It was best to buy a chunk of cheese and grate it fresh; pregrated cheese dried out and lost flavor. Tasters liked the sharp, peppery bite of arugula here, but milder baby spinach was an acceptable substitute.
Serves 4 to 6
Microwaving the garlic, pepper flakes, and olive oil until fragrant blooms the flavors and infuses the oil.
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