The pasta is a just linguini with red sauce. Nothing special, but still delicious, especially when served with grilled chicken breast prepped with garlic wine vinegar marinade.
- 1 cup olive oil
- 1/2 cup garlic wine vinegar
- 4 garlic cloves, diced
- 2 tsps black peppers
- salt to taste
- smoked paprika to taste
Mix all ingredients in a bowl until well blended. Pour over butterflied chicken breast and refrigerate for 3 hours before grilling over med-high heat.
When I'm the one grilling for my family, I typically butterfly the chicken breasts because they seem to cook more evenly. Here's a quick video on how to do so.