Norman’s Garlic Chicken Pasta

Norman’s Garlic Chicken Pasta

I find the garlic makes me more attractive.

About a year ago, I was visiting old friends that I haven’t seen in decades. One was visiting from Kentucky and the other lives in the area. They suggested I bring Squeeky and Camper since there is plenty of room for them to play. My friend who hosted the evening has a German Shepherd. When I got there we all had a great time, including the dogs. There was another dog in attendance as well, an all white German Shepherd. 

Around dusk, the white Shepherd chased after a skunk and came back ‘skunked’. As they were gathering stuff to clean the dog up, he ran back out and got skunked a second time, this time in the face. I made Squeeky and Camper stay by me as my friends used peroxide, baking soda, water and dish soap to de-skunk the dog.

I don’t know if the recipe for de-skunking works or not, but this garlic chicken recipe ain’t bad. Who knows, the garlic might repel skunks (it seems to repel girls when I’m running on the treadmill). 

The bright, fresh lime juice goes good with the bite of the garlic and the saltiness of the feta. Now, Iʼm warning you, donʼt even think about using bottled lime juice for this dish. Use only fresh squeezed lime juice. Stop trying to tinker with my recipes and do as you are told.

2 chicken breasts - cut into strips olive oil

8 cloves of garlic - smashed and minced

red pepper flakes
cajun seasoning
1/4 cup lime juice - about three limes
1/2 cup dry white wine
1/2 lb. frozen cut spinach (or 1 lb. fresh spinach)

1/2 lb. good feta - crumbled
1 lb. cork screw pasta cooked and drained

Preparation

Heat a large cast iron skillet until hot. Add enough olive oil to coat the bottom and then add the chicken strips. Stir and cook until the chicken is nicely browned, but, when the chicken is half way browned, add the garlic. Add a good sprinkle of red pepper flakes and cajun seasoning too. As this cooks, you will notice that the garlic is browning a little. Usually you donʼt want the garlic to brown, but in this recipe it is ok.

When the chicken has browned nicely, add the lime juice and white wine and de-glaze the pan. If you donʼt know how to de-glaze the pan just take a spatula, stir and scrape up anything that has stuck to the pan. When the liquid has come to a hard boil add the spinach and stir until it is hot. Add the crumbled feta and stir again.

Serving

Toss with the al dente pasta. Now you can serve it as it is. However, I would squeeze the juice of one more lime over the pasta and and toss it one more time. If you are worried about your weight, sprinkle some of your best olive oil over the pasta too. 

Serve this pasta with a fresh tossed salad. Add bread fresh from the oven, sprinkled with good olive oil and fresh grated parmesan. I’d add some sausage and peppers, just because I like them. Now, open a chilled bottle of Prosecco from Italy and life is good.