Garlic Chicken Linguine

Humans consume roughly 1/2 kg of garlic per person annually. Garlic pods are packed with potassium, iron, calcium and magnesium among other minerals. The pharaohs of ancient Egypt gave their pyramid builders garlic to help increase their strength.

    This combination does not exist.

    Parmesan 20.0 grams


    Black Olives 20.0 grams

    Black Olives

    Dried Italian Mixed Herbs 1.0 grams

    Dried Italian Mixed Herbs

    Linguine 125.0 grams


    Peeled Tomatoes 125.0 grams

    Peeled Tomatoes

    Broccoli 100.0 grams


    Garlic Cloves 3.0 Unit(s)

    Garlic Cloves

    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Basil Leaves 1.0 grams

    Basil Leaves

    Chicken Breast 200.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 767.0 kcal
    • |
    • Protein : 62.0 g
    • |
    • Fat : 9.0 g
    • |
    • Carb. : 112.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to boil pasta |
    Pantry: Salt | Pepper | Your preferred cooking oil | Water |
    : Prepare the Ingredients
    Chicken: Get the chicken out of the fridge 15 to 20 minutes before cooking to bring it to room temperature.

    - Wash and dry the vegetables prior to chopping (as required):
    - Broccoli: cut into small florets
    - Garlic: peel and mince
    - Flat Leaf Parsley: chop
    - Basil leaves: chop.
    : Boiling
    Bring some water to a boil in a pot. Once the water comes to boil, add some salt.
    First steam the broccoli for 2-3 minutes. Once done, remove and keep aside.

    Now add pasta. Boil for roughly 8 minutes or till done. Drain.
    : Cook, Plate and Serve
    Heat a pan. Once it’s been heated, add some cooking oil to it.
    Lightly season the chicken with salt, pepper and the dried italian mixed herbs.
    Carefully place the chicken on the hot pan.
    Cook for 5-6 minutes before adding the garlic and peeled tomato.
    Let the chicken cook for a further 5-6 minutes.
    Add the broccoli, parsley and basil to the sauce.
    Check for seasoning.
    If you want to thicken the sauce, take out the chicken and vegetables and let the sauce cook longer to reduce.

    Plate and Serve:
    Plate the linguine, top with the chicken and sauce, garnish with black olives and parmesan and serve.