1 pound linguine
3/4 cup olive oil
9 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 package (10 ounces) precooked sliced chicken
3/4 cup chicken broth
1/2 teaspoon dried thyme
Cook the linguine to desired doneness; drain and place in a large serving bowl. Meanwhile, in a large saucepan, heat the olive oil over medium heat; add the garlic and saut© for 1 minute. Cool slightly to prevent splattering then stir in the red pepper and salt. Gradually stir in the chicken, broth, and thyme. Reduce the heat to low and simmer until heated through. Toss with the linguine and serve.
Prep time: 30 minutes. Cook time: 8 minutes. 4 servings
When I first heard a co-working saying that her husband liked this dinner so much he insisted on having it once a week I asked her to bring me a copy of the recipe as did others she was telling the story to. The next day she brought me a copy and I stopped at the grocery store on the way home from work to pick up the ingredients I needed.
While I waited for the water to boil for the pasta I put the garlic through a press and diced the chicken. Then I measured out the olive oil to have it ready for when I needed it. After I put the pasta in the water I turned on the saut© pan and added the oil. The recipe I had said to saut© the garlic for 5 minutes and it started to brown so I removed the pan from the heat for a moment to let it cool then I put the pan back onto a lower heat. I added the red pepper and salt, then the chicken, broth, and thyme. The slight aroma wafting up from the pan was enticing.
I drained the linguini and put it into a pasta bowl then poured the chicken mixture over it. I served it with a salad and crusty bread.
Chicken Magic is very mild yet full of flavor. The warm richness of the olive oil creates a bold flavor. The garlic does not over power the dish and the thyme adds its distinct character. The red pepper, even such a small amount, does add its own kick. Dipping the bread into the broth was a delight to eat. This dinner got great reviews in my home.
My son, who loves to eat, referred to the mild flavor by saying, “Oh my gosh! This tastes like nothing but it’s so good!
This is an easy and inexpensive pasta dish that tastes great the way it is or you can vary the ingredients to create a completely different entr©e.
I have made this dish a few different ways since I first tried it. The first thing I did was change the recipe to saut© the garlic for only 1 minute and I have never used the red pepper in it again. I like spicy food; I just didn’t like the red pepper in this.
The next time I made this I added some roasted red peppers and marinated artichoke hearts. The marinade proved to be too strong for this dish so I tried these ingredients again with plain artichoke hearts and it was much better.
If you like, substitute the chicken with some sausage and shrimp.
The last time I made this recipe I used angel hair pasta instead of linguine.
Try this dinner as is or use it as a base for your culinary creativity. I’d love to hear what you added and how you liked it. Please let me know.