Tuscan Garlic Chicken Pasta
By America's Test KitchenPublished on November 7, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Microwaving the garlic, pepper flakes, and olive oil until fragrant blooms the flavors and infuses the oil.
Instructions
- Bring 4 quarts water to boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
- Pat chicken dry with paper towels and season with salt and pepper. Transfer 1 tablespoon oil from bowl with garlic mixture to large skillet and heat over medium-high heat until just smoking. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin and set aside.
- Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup cooking water. Drain pasta and return to pot. Stir in sliced chicken, arugula, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
To keep the garlic from scorching in our Tuscan Garlic Chicken Pasta, we didn't preheat the oil. Instead, we heated the oil and garlic (and pepper flakes) together over medium-low heat. Liberally salting the water in which we cooked the pasta ensured the pasta would not taste bland. It was important to reserve some of the pasta cooking water to moisten the finished dish. We used imported Parmesan cheese for the best flavor. It was best to buy a chunk of cheese and grate it fresh; pregrated cheese dried out and lost flavor. Tasters liked the sharp, peppery bite of arugula here, but milder baby spinach was an acceptable substitute.
Before You Begin
Microwaving the garlic, pepper flakes, and olive oil until fragrant blooms the flavors and infuses the oil.
Instructions
- Bring 4 quarts water to boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
- Pat chicken dry with paper towels and season with salt and pepper. Transfer 1 tablespoon oil from bowl with garlic mixture to large skillet and heat over medium-high heat until just smoking. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin and set aside.
- Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup cooking water. Drain pasta and return to pot. Stir in sliced chicken, arugula, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve.
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