Another Great Dinner

This is more a reminder for me than for anyone else…

Chicken Agli-Olio

500 Grams Thick Spaghetti, Bavette, linguine, cooked Al Dente

400 Grams Chicken Breast, seasoned with hot pepper flakes, dry basil, dry oregano, black pepper and olive oil and pan-sauteed under medium heat- don’t let the herbs burn!

Remove the chicken, turn the burner down to 1

Cut the chicken into slices and then cut those slices into halves. Return to the sautee pan. Add 2 tomatoes, diced; small handful of roughly cut fresh basil, small-diced fresh garlic (whole head), black pepper, big piece of butter, splash of white wine and splash of olive oil. Wait until everything starts to meld together. Add freshly grated Grana Padano or Parmasan cheese. Thicken with small amount of Helle-Soßenbinder (use a pale roux if not available).

Pour sauce onto drained pasta, incorporate, serve. Makes enough for four, maybe more.