Chicken Scampi from the Farmer's Henhouse

Since we raise and butcher our own fryer chickens every summer, I'm always on the look-out for new, easy, and delicious chicken recipes to pass along in the newsletter we send our customers. Well, this one is going into the hall-of-fame recipe book at our house! Add more garlic to give your tastebuds and nosebuds a real boost--it just gets better and better. A hearty thanks to the folks at Gooseberry Patch for another fabulous recipe!

• Ready In: 25 mins
• Serves: 4-6
• Yields: 1 13x9 pan

Ingredients

• 8 -12  garlic cloves, pressed
• 1  tablespoon dry oregano
• 1  tablespoon dried parsley
• 3  tablespoons lemon juice
• 2  teaspoons garlic powder
• 1  teaspoon salt
• 1  cup olive oil
• 1⁄2 cup white wine (or chicken broth)
• 1⁄4 cup chili sauce
• 4  boneless skinless chicken breasts, bite-size pieces
•  angel hair pasta or  linguine, cooked per pkg directions
•  grated romano cheese, for sprinkling

Directions

1. Preheat the oven to 450; grease a 13x9 pan.
2. In the pan, combine everything except the pasta and cheese.
3. Bake for 12-14 minutes (chicken should be white inside).
4. Serve over pasta, sprinkle with cheese.