Good morning all! Hope you are having a wonderful summer thus far. I remember as a kid, summers seemed to last forever and a day. Now, the heat just drags on for an eternity. The fact that we spent ten wonderful days in the Pacific Northwest with the rain and the cold and the fog only to return to the valley with its 100+ sizzling heat might have something to do with feeling drained. I would move to the Northwest in a heartbeat. Hubby prefers a little more sunshine. I blame it on the fact that he isn’t a tea drinker. To me, there is something wonderful about a damp morning and a hot cup of tea.
What does all of this have to do with today’s recipe? Nothing. I’m just rambling on as usual. You know me, eventually I’ll get back on track. Like right about now . . .
I love pasta as a base for so many dishes, but especially for shrimp or chicken. The pasta, like the shrimp or chicken, is open to flavorful influences. Believe it or not, there are some strange people in this world that look at food as merely fuel for the body and not something to be savored. I am happy to report, I am not one of those people. Life is far too short to miss even a moment of joy. Good food brings me joy. Having my family sit down to a good meal brings me joy. Sharing with all of you brings me joy.
Italian Chicken over Pasta
8 oz Spaghetti Pasta
4 Garlic Cloves, finely chopped
2 large Boneless Chicken Breasts
1 tablespoon Olive Oil
1 teaspoon dried Basil Leaves
1/4 teaspoon Red Pepper Flakes
1 can Hearty Tomato Soup
1/2 cup Mozzarella Cheese, shredded
Bring a large pot of lightly salted water to a boil.
While the water for the pasta comes to a boil, peel and finely chop garlic cloves. Set aside.
Split chicken breast length-wise in half to create four thin sliced breasts. Pat dry and set aside.
Heat a large skillet over medium-high heat. Add olive oil, swirl pan to lightly coat.
Cook garlic and chicken breast together in the hot oil until the chicken is lightly brown, about 3 to 4 minutes per side.
Once the chicken in browned, the water should be at a nice steady boil. Add pasta and cook al dente, about 10 minutes. Drain well and keep warm.
While the pasta is cooking, season chicken with basil and pepper flakes. Pour soup over the chicken, sprinkle breasts with cheese. Cover and simmer for 10 minutes or until chicken is cooked through and the cheese has melted.
To serve, plate spaghetti on four individual plates. Top each serving of pasta with a chicken breast and some of the sauce.
Serve with a beautiful salad.