One rare night recently, when the kids were gone, I made Shrimp Scampi for my dearly beloved and myself. That was the inspiration for this dish.
I first made this the day after Jeffrey had one wisdom tooth pulled, because he needed something small and soft to eat, but wanted Meat! I've made it a couple of times since, and each time my dearly beloved bellows, "Why can't you make this every time, instead of crappy chicken?" Fussy man.
3 pounds chicken, cut into bite sized pieces
6 cloves of garlic, minced
1 onion, minced
3 tbsp butter
3 tbsp olive oil
angel hair or spaghetti, cooked and drained
Melt the butter with the olive oil in a large skillet. Add the onion and garlic, and saute until they're soft. Add the chicken and cook, covered, stirring frequently, until the chicken is done. This should be 15 to 25 minutes, depending upon the size of your pieces of chicken. Serve over hot pasta which has been tossed with olive oil.
If you want more sauce (as my beloved always does), remove the chicken to a platter, stir in 1 tsp chicken bouillon powder and 1/2 cup hot water. Whisk 1/2 cup cold water with 1 tbsp cornstarch, whisk in and cook a minute or 2 until the sauce thickens, return the chicken pieces to the pan, and serve.
If you have any chicken left over, microwave the pieces to reheat, and put in a flour tortilla with shredded cheese. It makes an excellent lunch.
Hope you all have a great weekend!