John Myers
Ingredients for 5 servings:
- 500 g pasta, e.g. spirelli
- 500 g chicken breast
- 4 tbsp olive oil
- 3 cloves garlic, or more to taste
- 1 bunch leaf parsley, alternatively frozen
- salt and pepper
- chili powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
“Makeshift recipe”
Cook the pasta in salted water according to the package instructions until al dente. Cut the chicken breast into thin strips and season with salt, pepper, and chili powder to taste. Chop the parsley and finely dice the garlic. Heat the olive oil in a large, non-stick pan and brown the chicken in batches, finally adding all the meat to the pan. Add the garlic and parsley and cook everything lightly once more. Be careful not to brown the garlic, or it will become bitter. Drain the pasta and add it immediately to the pan. It’s okay if it’s not completely drained. Mix the pasta and meat together, let the dish sit for a moment, and then serve. If you like, you can top it with a little Parmesan cheese, but it’s not necessary.
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