Glad you can make it after all these years.
Nancy is off for a few days doing whatever she
does - I'm sure she'll get back to you within the
week. We have plenty of time, so don't be concerned
if you don't hear in a while.

Chicken and spinach spaghetti with garlic oil sauce
categories: Hawaiian, poultry, pasta, main
servings: 4

3 skinless, boneless chicken breasts, cubed 1"
2 Tb soy sauce
2 1/2 Tb flour
6 oz spinach leaves
2 Tb vegetable oil
1 lb spaghetti (Barilla No. 5 preferred), cooked
h - chicken seasoning
1/2 Tb garlic puree
1/2 ts white pepper
1/2 ts salt
1/2 ts MSG
1 pn chile flakes, crushed
h - sapan seasoning
1 ds garlic puree
1 pn salt
1 pn MSG
2 Tb hondashi fish stock
soy sauce
h - garlic-oil sauce
2 c vegetable oil
3/4 c sliced raw garlic
1 Tb chile flakes, crushed

To prepare chicken, lightly coat with soy sauce,
then lightly season with chicken seasoning.
Lightly dust with flour.

Heat 2 Tb oil and brown chicken. Stir in spinach
just until wilted. Add sapan seasonings (sauce should
be a dark tan color and not too thick).

To prepare garlic oil sauce, saute oil and garlic on
high heat until garlic is golden brown. With a
slotted spoon, remove garlic. Let oil and garlic
cool, then return garlic chips to oil and add
chile flakes.

Toss pasta with chicken mixture and 1 1/3 c sauce.

If desired, garnish with thinly sliced onion rings,
tossed in cornstarch and a pinch salt then deep fried.

Angelo Pietro restaurant via Honolulu Star-Bulletin
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