This dish is basically my version of 40 clove chicken, adapted to be made entirely by stovetop rather than in the oven. It uses a technique I read about a while ago (the name of which escapes me), which said to start frying the chicken in a cold pan, without any oil. Presumably, it allows the chicken fat to render more slowly, resulting in more golden skin and more succulent meat. I've had mixed success with this method, so I've taken to using a nonstick pan just to be sure the skin doesn't stick and rip. If you try it, you might want to do the same.

I served this with brown rice. My 8yr olds said it was delicious. I ended up pulling cloves to the side of my plate. Very garlicky. Otherwise, the flavors were yummy.

This is one of my favorites. A creamy garlic basil sauce over grilled chicken, mushrooms, and bowtie noodles. Easy, quick, and delicious. A great weeknight meal.

I got this recipe online

This is one of my very favorite chicken dishes. I have difficulty not moaning with every bite. You can serve it a number of ways. We like it served over spaghetti, the chicken cooked in strips and served on top. Or cook the chicken as crispy cutlets topped with the sauce and served with your favorite sides.

I don' t know the standard way of cooking garlic pasta but this is delicious that's for sure.