Garlic Chicken Margherita


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One of my favorite things about studying abroad in Florence was how all the students cooked for each other for entertainment. I met a girl within my first couple of days and she invited me and few friends over for dinner. She made this super easy dish, which I fell in love with. She originally made it without meat, but I tweaked the recipe and made it my own.

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5 cloves of garlic roughly chopped
1/2 pound chicken tenderloins
1 cup chopped fresh basil
6 ounces of spaghetti
1 cup of grape tomatoes sliced in half
1/3 cup of olive oil
garlic herb seasoning
Salt to taste

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Lightly grease your frying pan with oil. Add garlic and chicken once you get your pan to medium-high heat. Season both sides of your chicken with your salt  and garlic seasoning.

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Chop your basil into strips by stacking them together and rolling them up.

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*if you ever want to make bruschetta, just quarter your grape tomatoes and mix with balsamic vinegar, olive oil, basil and garlic.

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Cut chicken into bite size pieces.

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Combine oil, chicken, and tomatoes. Let simmer for a few minutes and then add basil.

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Mix your chicken with spaghetti and serve. Add salt to taste

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