Use one 16 oz box vermicelli cooked slightly more than al dente, two chicken breasts fried in a tablespoon of olive oil and 6 cloves of minced garlic (don't be afraid of garlic!) also sauteed in olive oil. Drizzle the chicken with lemon juice, toss with the noodles, garlic and any olive oil that is still remaining.
Top the dish with some diced tomato, chopped fresh basil, fresh ground pepper, a pinch of kosher salt and shredded parmesan cheese.
The root of this recipe is vermicelli, olive oil and garlic. Here are some tips for changing it up:
- Add a couple tablespoons of pesto to the pasta.
- Try shrimp instead of chicken.
- Deglazing your pan can add a lot of flavor to a dish. This can be done elegantly by tossing your noodles, olive oil, chicken and parmesan in your skillet before serving. This also helps to melt the cheese.