True Love Chicken Recipe -
True Love Chicken Recipe

True Love Chicken

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"Use any chicken pieces you like with this recipe - 2 pieces per person. Anyone who truly loves you will love you with garlic breath, too! This 'Tried and True Love Chicken' will excite your taste buds AND your friends (and keep the vampires away). It is made with tagliatelle, which is the Italian name for those 1/4 inch wide thin, flat, long strips of pasta better known elsewhere as fettucine. A pasta by any other name is still as tasty, so smell good and enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 180 degrees F (81 degrees C).
  2. Peel the garlic and crush to release juices. In a large skillet, sear the chicken in 1 tablespoon olive oil and white wine. Place all of the garlic in a lightly greased 9x13 inch baking dish and place chicken on top. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear.
  3. In a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden. Add the tomatoes and your favorite fresh herbs to taste. Stir together and remove from heat.
  4. To Make Pasta: Cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente. Drain and place pasta on a long, very shallow serving dish. Pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2003

We *LOVED* This recipe!! It was quick and simple to make and absolutely wonderful to eat!!! This will be a common dish in our home from tonight on. Thank you for this one!!!

Most Helpful Critical Review
Jan 23, 2004

We halved the amount of chicken in the recipe, but being garlic lovers, kept that as is. The chicken and tomato sauce turned out deliciously, but the garlic barely cooked through at all. Next time we plan to pre-cook the garlic a bit, not counting on the garlic to cook enough at a (very low) 180F for 45 minutes. Also might want to increase the amount of pasta and tomato sauce relative to the number of breasts you cook.


23 Ratings

Oct 20, 2007

This was really good. I halved the recipe and used quinoa vegetable curl pasta instead of the tagliatelle becuase I can't have wheat. I cut the chicken into strips and it still took 35 minutes to cook. However, it was nice and tender because it was slow cooked. I would recommend cutting it up - it makes it easier to eat with the pasta anyway. I also added half a green pepper (because I wanted to use it up). I sauteed it with the onion and it ws really good. My husband liked the dish but said that there were too many tomatoes. I thought the amount was OK, but I think I would have liked fresh tomatoes instead of canned. I think next time I will use fresh and then add extra olive oil to the pasta/veggie mix. I think it would be good with zucchini or spinach mixed in too. But overall, yummy.

May 18, 2005

Great Recipie, you can never have to much garlic!

Apr 26, 2006

Only giving this a 4. I didn't have any white wine handy so I left that out. So with that being said this was a quick tasty meal. Something I will make again when I am not in the mood to cook!!! this meal takes under 30 minutes to prepare and cook!!

Feb 12, 2006

This is just okay. Probably won't make it again.

Mar 17, 2005

I had the same problem with the garlic not cooking enough for my tastes. The tomato mixture was delicious, but I would have liked the garlic to have been more roasted.

Feb 25, 2005

This was great my man and I are true garlic lovers, he didnt mind my garlic breath at all! Thank-You for the recipe.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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