I found this recipe a couple of years ago--I've made some modifications to the original, but I really like the resulting flavor. 10 cloves of garlic seems like a LOT, but as long as you mince them finely and cook until golden, they seem to lightly flavor the vegetable oil and add the right taste to the dish without being overpowering. It comes together quickly and is a great weeknight dish!
If using frozen vegetables, cook the chicken first in the oil until cooked on the outside, then add the vegetables.
I think one reason I LOVE this dish is tossing the noodles with the garlic oil and sprinkling them with salt makes them SO tasty! If you have garlic oil on hand, you could do this with other pasta dishes as well.
INGREDIENTS: 1/2 cup vegetable oil 10 cloves garlic, finely chopped 1 (12 ounce) package uncooked linguine pasta salt to taste 1 cup chopped broccoli 1 cup thinly sliced carrots 1 cup sliced green beans 1 bunch green onions, sliced 1 pound chicken tenders, cut into bite-size pieces 3 1/2 tablespoons soy sauce salt and pepper to taste
DIRECTIONS: 1. Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and enjoy!
By lazy I mean BUSY. I work long hours so cooking during the week is not an option. Luckily, my husband is completely cool with this and sustains himself on yogurt, protein shakes, and peanut butter sandwiches during the week. I love to cook on weekends. Most dishes are simple, but I LOVE trying new recipes!