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Ingredients:
| 1 | pc (1 kg) | MAGNOLIA CHICKEN TIMPLADOS ROASTERS LEMON HERB, cooked according to package directions |
| 1/2 | cup | olive oil |
| 1 | head (52 g) | garlic, thinly sliced |
| 1 | tsp | iodized fine salt |
| 300 | grams | spaghetti, cooked according to package directions |
| 1 | tsp | chilli pepper flakes |
| 1 | tsp | dried parsley |
| 1/2 | cup | Parmesan cheese |
Procedure:
1. Save drippings from roasting chicken and then cut chicken into 6. Set aside.
2. In a pan, heat olive oil and sauté garlic until sticky and about to turn light brown.
3. Add chicken drippings, salt and pasta. Mix well and turn off heat.
4. Add pepper flakes, parsley and half of Parmesan cheese.
5. Arrange on a platter and top with roast chicken and remaining Parmesan cheese.
Makes 6 servings.
(Yield: 6 pc chicken & 6 cups pasta/1 pc chicken and 1 cup pasta per serving)
Note/s:
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