Garlic Chicken Margherita
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 She originally made it without meat, but I tweaked the recipe and made it my own.
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
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.
Chop your basil into strips by stacking them together and rolling them up.
*if you ever want to make bruschetta, just quarter your grape tomatoes and mix with balsamic vinegar, olive oil, basil and garlic.
Cut chicken into bite size pieces.
Combine oil, chicken, and tomatoes. Let simmer for a few minutes and then add basil.
Mix your chicken with spaghetti and serve. Add salt to taste