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Posted March 9, 2005 by Nick Lindauer in Recipes
 
 

Gaaaahhhhlic for Dinner


Garlic, garlic and more garlic – Went to the store and while shopping I found the largest head of garlic I’ve ever seen, so I couldn’t resist. I also got into an argument with the clerk about the peppers, but that’s another story. So anyways, I picked up some pasta, peppers, chicken and parsley

Garlic Habanero Spaghetti

  • Spaghetti (1/2 a box for 2 people)
  • 2-3 Habanero Peppers
  • Olive oil
  • 2-3 Pinches of Fresh chopped parsley
  • Parmesaen Reggiao (fresh grated)
  • Garlic (fresh & minced)

Garlic Parmesaen Chicken

  • 2 Chicken Breasts
  • Garlic
  • Fresh Parsley
  • Olive Oil
  • Parmesean Cheese


Step 1: Ingredients
The start of a great dinner
The garlic is called elephant garlic from Christopher Farms, about 1/2 my fist. Mince 2-4 cloves of garlic

Step 2: Peppers
Italian peppers
These were labeled “italian peppers” at the store, sure look like habaneros to me. Chop up as many peppers as you can handle.

Step 3: Saute the Garlic & Peppers
Garlic and Peppers
While your spaghetti is boiling, saute your garlic and peppers in olive oil until your garlic turns golden brown. Remove from heat and wait for the spaghetti. Cook the spaghetti aldente.

Step 4: Putting the Chicken Together
Garlic Parmesean Chicken
While the spaghetti is cooking, you can also throw the chicken together. Toss the breasts in minced garlic, fresh grated parmesean cheese, olive oil and a little bit of parsley (for color) – Bake at 400 for about 20 mintues, or just until the breasts are golden brown.

Step 5: Putting it all together
Finished Garlic Dinner
Alright, I skipped a few photos. But once your spaghetti is aldente, drain it and then throw it into the skillet (removed from heat) and toss with the garlic, olive oil and peppers. Then add in your parsley and parmesean, toss to mix the colors and your ready to serve.

There you go: A very garlic based dinner with a little bit of heat. I didn’t combine the habaneros with the chicken because I wanted each dish to have it’s own unique flavor.


Nick Lindauer

 
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