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Thursday, April 24, 2014

Garlic Brown Butter Chicken and Spaghetti

This was a great main dish, the flavoring was perfect.  After I cooked my chicken there was some juice left over and I poured it into the noodles and the combination was wonderful.  I doubled this recipe to be able to feed everyone in my family and absolutely everyone enjoyed it.


FOR CHICKEN:
  • ½ boneless skinless chicken breast
  • 2 Tbsp butter
  • 1 Tbsp oil (sunflower or cannola)
  • 2 tsp garlic,minced
  • 1 Tbsp brown sugar
  • salt, black pepper, to taste
  • red pepper flakes (optional)

  •  
    FOR SPAGHETTI:
  • about ⅓ lb spaghetti
  • 3 Tbsp butter
  • 2 tsp garlic,minced
  • salt, pepper to taste
  • grated Parmesan cheese

    1. Season chicken breast with salt, black pepper and red pepper flakes. Place in well oiled porcelain or pyrex baking dish.
    2. In a small pan, heat butter and oil, add garlic and cook for just a few seconds. Do not allow garlic to brow or it will taste bitter.
    3. Add brown sugar and mix.
    4. Cover chicken breast with this mixture. Bake for about 25-30 (350 degrees) minutes or until chicken is cooked through and juices run clear.
    5. In the meantime cook spaghetti in salted water and drain.
    6. In a pan, melt butter, add garlic and cook for a few seconds. Season with salt and pepper. Add spaghetti and toss well to combine.
    7. Serve with grated Parmesan cheese. Garnish with chopped parsley (optional).
     
     
     
    Garlic Butter Spaghetti and Chicken - kitchennostalgia.com
     

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