From the kitchen of Lucy Lentine
My cousin Lucy is a terrific cook with an infectious sense of humor and a huge heart. When I asked her for a recipe
for this book, I was pleasantly surprised that she chose our family favorite. I learned that we all make it a little different, but we all love it just as much.
- 1 chicken, cut into pieces
- 2 plus tablespoons of olive oil
- 1 large onion, diced
- 3 large garlic cloves, chopped fine
- 1/2 cup chicken broth or water
- 2 tablespoons dried oregano
- salt and pepper, to taste
- 1 pound pasta of your choice
Sauté the chicken in olive oil until golden browned; add the onion and garlic, and sauté until soft. Add the oregano,
salt and pepper over the top of the chicken. Add the broth or water, and cover the pan. Cook over low heat for 30 minutes. Keep covered off the heat when you finished and while the pasta is cooking.
Cook the pasta according to package directions, drain and transfer it to a small serving bowl.
To serve, remove the chicken from the pan and pour some of the sauce from the chicken over the pasta. Pour the
remaining sauce into a gravy boat. Serve each person a piece of chicken with the pasta and lots of freshly grated cheese; pour on extra sauce.