- Named for the colors of the Italian flag
rather than any ethnic authenticity.
-
- 2-3 cloves roasted or fresh garlic
- 1-2 Tbs. olive oil
- 2-3 sprigs fresh parsley, chopped fine
- 1 medium dried red Mexican pepper, de-seeded
and crushed
- 1/2 lb. chicken tenders, or 1 large breast
cut in pieces
-
- Coat frying pan with olive oil. Smash roasted garlic in oil, or cook fresh garlic in oil,
very slowly, until it gets translucent, then smash. Add parsley and crushed pepper.
Add chicken and cook at medium high for a few seconds turning chicken
constantly. Then Turn to low
heat and cover. Cook just until
chicken is white all through. A
thin sauce will form as chicken cooks.
Serve over noodles or rice.
|
