1/2 lb linguine
2 tablespoons butter
1 clove garlic, minced
1/2 lb zucchini, coarsely shredded (1 medium to large)
1/3 cup freshly grated parmesan cheese
Cook linguine in rapidly boiling water until tender, drain and return to pan to keep warm.
While pasta is cooking, heat butter in a saucepan over low heat until butter is foaming; add garlic and cook for 1 minute; add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.
Add zucchini sauce to pasta; add parmesan cheese and toss well.
4 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry breadcrumbs (I use the Italian seasoned ones)
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts, seasoned with
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.