Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
If you love spaghetti aglio e olio, you will love this dish, full of garlic and spiked with a generous sprinkling of hot pepper flakes. Lisa first made this recipe for her children as a way to use extra sauce left over from spaghetti aglio e olio. As every good Italian mother knows, necessity is the mother of happiness from the kitchen! You can watch Lisa make this, and more recipes, on the Lisa’s Italian Kitchen YouTube channel.
Lisa’s Chicken Aglio e Olio Ingredients:
8 boneless, skinless chicken breasts
1 ½ cups olive oil
4 tablespoons butter
10 cloves of garlic, chopped
1 teaspoon crushed red pepper
Flour for dredging
1 teaspoon salt
1/2 teaspoon black pepper
Lisa’s Chicken Aglio e Olio Directions:
Dredge the chicken breasts in the flour. Meanwhile, melt the butter in a large sauté pan with ½ a cup of the olive oil. Sauté the chicken breasts until they are golden on each side.
Transfer the chicken breasts to a 13 x 9 casserole. Add the remaining olive oil and chopped garlic into the sauté pan and sauté until the garlic is softened but not brown. Add the crushed red pepper.
Pour over chicken breasts in the casserole. Bake at 350 degrees for 20 minutes.