If you love Garlic and Olive Oil

[Common]

Garlic is best described as an herb that you gradually grow an immunity too...people that rarely eat garlic can actually get very nauseated if there is too much garlic in a dish..To.Others that had a glove of garlic stuck in their mouth while still in their bassinet, its impossible to ever have too much garlic...

Having said that...I make a dish that my wife loves and so do I...

I buy No Yolk egg noodles, because ive found them to have the best texture..it calls for cooking them 12 minutes...I drain them at 10 minutes and they have a beautiful texture and consistency.

First things first...I take two average sized boneless chicken breasts, trim off all visible fat..beat them flat...season them, everyone has their own preference in seasoning...I let them cool and I dice them in small squares...set them aside...I take broccoli and steam a few florets I cut as much stalk off as I can...when done I dice as fine as i can get it so its like green dots...set that aside...I peel the garlic...an entire head and if its a small head even more...I cover the bottom of a 10 inch sautee pan with imported Olive Oil from italy that I buy in Aldis, its the best ive found Anywhere...I dice the garlic relatively fine and let it sit...after you dice or slice garlic let it sit 11 minutes or more to allow it to release the alicin which is very good for you..

I dump in the noodles 10 mins, drain put them back in the pot and drizzle olive oil and mix so they dont stick....

I steam Asparagus and slice it diagnally in small bites...I mix the diced broccoli and chicken..mix well...add the asparagus...then sautee the garlic until it starts to turn light gold...pour the olive oil garlic over the noodles...mix and just let it sit until dinner time...lets the flavors meld

When were ready to eat, I had a half cup of hot water mix put it on individual plates and heat it in microwave....

I add 3 seasonings at the table...none are salt or pepper...the are no salt seasoning mixs..

I then add Romano Cheese which has 90mgs of sodium in a tablespoon...my wife skips my seasoing and adds pepper and cheese...

WE LOVE IT...I realize its not for everyone...actually most likely most everyone

[Dr. Who]

Garlic is best described as an herb that you gradually grow an immunity too...people that rarely eat garlic can actually get very nauseated if there is too much garlic in a dish..To.Others that had a glove of garlic stuck in their mouth while still in their bassinet, its impossible to ever have too much garlic...

Having said that...I make a dish that my wife loves and so do I...

I buy No Yolk egg noodles, because ive found them to have the best texture..it calls for cooking them 12 minutes...I drain them at 10 minutes and they have a beautiful texture and consistency.

First things first...I take two average sized boneless chicken breasts, trim off all visible fat..beat them flat...season them, everyone has their own preference in seasoning...I let them cool and I dice them in small squares...set them aside...I take broccoli and steam a few florets I cut as much stalk off as I can...when done I dice as fine as i can get it so its like green dots...set that aside...I peel the garlic...an entire head and if its a small head even more...I cover the bottom of a 10 inch sautee pan with imported Olive Oil from italy that I buy in Aldis, its the best ive found Anywhere...I dice the garlic relatively fine and let it sit...after you dice or slice garlic let it sit 11 minutes or more to allow it to release the alicin which is very good for you..

I dump in the noodles 10 mins, drain put them back in the pot and drizzle olive oil and mix so they dont stick....

I steam Asparagus and slice it diagnally in small bites...I mix the diced broccoli and chicken..mix well...add the asparagus...then sautee the garlic until it starts to turn light gold...pour the olive oil garlic over the noodles...mix and just let it sit until dinner time...lets the flavors meld

When were ready to eat, I had a half cup of hot water mix put it on individual plates and heat it in microwave....

I add 3 seasonings at the table...none are salt or pepper...the are no salt seasoning mixs..

I then add Romano Cheese which has 90mgs of sodium in a tablespoon...my wife skips my seasoing and adds pepper and cheese...

WE LOVE IT...I realize its not for everyone...actually most likely most everyone

It's usually raw garlic that causes people issues. Cooked garlic isn't hard to digest.

[Dr. Who]

It would also be good with broccolini or even broccoli rabe, although you probably wouldn't add the asparagus with broccoli rabe.

[Common]

It would also be good with broccolini or even broccoli rabe, although you probably wouldn't add the asparagus with broccoli rabe.

Exactly I make it with broccoli raab when its firm and fresh..thats the best

Im going to have to make you an honorary italian Doc

[Dr. Who]

Exactly I make it with broccoli raab when its firm and fresh..thats the best

Im going to have to make you an honorary italian Doc

I love Italian food and grew up around Italians and have a number of Italian friends, mostly first generation, so they like the more simple Italian dishes and still can their own tomato sauce in the late summer. If they make pizza, there is likely tomato sauce, fresh mozzarella and possibly one other thing on it or it's pizza bianca (not my favorite).

[Peter1469]

I can eat it raw. Not in large chucks.

[Mister D]

I can eat it raw. Not in large chucks.

It's doable sliced thin.

[Hoosier8]

Garlic is best described as an herb that you gradually grow an immunity too...people that rarely eat garlic can actually get very nauseated if there is too much garlic in a dish..To.Others that had a glove of garlic stuck in their mouth while still in their bassinet, its impossible to ever have too much garlic...

Having said that...I make a dish that my wife loves and so do I...

I buy No Yolk egg noodles, because ive found them to have the best texture..it calls for cooking them 12 minutes...I drain them at 10 minutes and they have a beautiful texture and consistency.

First things first...I take two average sized boneless chicken breasts, trim off all visible fat..beat them flat...season them, everyone has their own preference in seasoning...I let them cool and I dice them in small squares...set them aside...I take broccoli and steam a few florets I cut as much stalk off as I can...when done I dice as fine as i can get it so its like green dots...set that aside...I peel the garlic...an entire head and if its a small head even more...I cover the bottom of a 10 inch sautee pan with imported Olive Oil from italy that I buy in Aldis, its the best ive found Anywhere...I dice the garlic relatively fine and let it sit...after you dice or slice garlic let it sit 11 minutes or more to allow it to release the alicin which is very good for you..

I dump in the noodles 10 mins, drain put them back in the pot and drizzle olive oil and mix so they dont stick....

I steam Asparagus and slice it diagnally in small bites...I mix the diced broccoli and chicken..mix well...add the asparagus...then sautee the garlic until it starts to turn light gold...pour the olive oil garlic over the noodles...mix and just let it sit until dinner time...lets the flavors meld

When were ready to eat, I had a half cup of hot water mix put it on individual plates and heat it in microwave....

I add 3 seasonings at the table...none are salt or pepper...the are no salt seasoning mixs..

I then add Romano Cheese which has 90mgs of sodium in a tablespoon...my wife skips my seasoing and adds pepper and cheese...

WE LOVE IT...I realize its not for everyone...actually most likely most everyone

Sounds great. I stopped by an Iranian friend of mine after his mother left for the home country and she had made some yogurt soup. We are used to refrigerating everything and this was left out overnight so I wasn't sure I wanted any but he insisted. He got a bowl for me and started cutting up fresh garlic into it. Gotta tell ya that it was amazing. I also got invited to a Persian dinner his mother made at his house once and learned how his mom made tabouli. They used cilantro instead of mint and it was also amazing.

[countryboy]

Garlic is best described as an herb that you gradually grow an immunity too...people that rarely eat garlic can actually get very nauseated if there is too much garlic in a dish..To.Others that had a glove of garlic stuck in their mouth while still in their bassinet, its impossible to ever have too much garlic...

Having said that...I make a dish that my wife loves and so do I...

I buy No Yolk egg noodles, because ive found them to have the best texture..it calls for cooking them 12 minutes...I drain them at 10 minutes and they have a beautiful texture and consistency.

First things first...I take two average sized boneless chicken breasts, trim off all visible fat..beat them flat...season them, everyone has their own preference in seasoning...I let them cool and I dice them in small squares...set them aside...I take broccoli and steam a few florets I cut as much stalk off as I can...when done I dice as fine as i can get it so its like green dots...set that aside...I peel the garlic...an entire head and if its a small head even more...I cover the bottom of a 10 inch sautee pan with imported Olive Oil from italy that I buy in Aldis, its the best ive found Anywhere...I dice the garlic relatively fine and let it sit...after you dice or slice garlic let it sit 11 minutes or more to allow it to release the alicin which is very good for you..

I dump in the noodles 10 mins, drain put them back in the pot and drizzle olive oil and mix so they dont stick....

I steam Asparagus and slice it diagnally in small bites...I mix the diced broccoli and chicken..mix well...add the asparagus...then sautee the garlic until it starts to turn light gold...pour the olive oil garlic over the noodles...mix and just let it sit until dinner time...lets the flavors meld

When were ready to eat, I had a half cup of hot water mix put it on individual plates and heat it in microwave....

I add 3 seasonings at the table...none are salt or pepper...the are no salt seasoning mixs..

I then add Romano Cheese which has 90mgs of sodium in a tablespoon...my wife skips my seasoing and adds pepper and cheese...

WE LOVE IT...I realize its not for everyone...actually most likely most everyone

Sounds awesome. I'm in the "it's impossible to ever have too much garlic" crowd.

[Common]

I love Italian food and grew up around Italians and have a number of Italian friends, mostly first generation, so they like the more simple Italian dishes and still can their own tomato sauce in the late summer. If they make pizza, there is likely tomato sauce, fresh mozzarella and possibly one other thing on it or it's pizza bianca (not my favorite).

bianca is our favorite, try it topped with eggplant, broccoli raab....or with garlic and ricotta...