Garlic Linguine

Prep Time 10

Cook Time 25

Servings servings

Calories 488kcal

1/2 pound Linguine pasta
2 tbsp Extra-virgin olive oil
6 cloves Garlic slivered or sliced thin
3/4 lb Chicken breast boneless skinless cut into bite sized pieces
2 tbsp Butter
1 tsp Fresh oregano chopped
1 tsp Red pepper flakes optional
2 tsp Parmesan cheese grated
4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired

Bring a medium pot of salted water to a boil. Cook the pasta according to the directions on the package. Reserve 1/4 cup of the pasta water and drain the rest well.
Heat a nonstick pan on medium heat. Once hot, add half of the oil. Saute the chicken deep golden brown on all sides. Add in the garlic and saute until the chicken is cooked through and no longer pink in the middle and the garlic is golden brown. (turn down the heat if needed so the garlic doesn't burn).
Toss in the pasta, butter, and oregano. Add a little of the reserved pasta water a tablespoon at a time as needed to moisten. Season with salt to taste. Remove from the heat.
Serve right away so the dish is moist. Garnish with parmesan and red pepper flakes. Serve with bread.