Tuscan Garlic Chicken Pasta
Appears in Cook's Country April/May 2009
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 pas...