title: Fettuccine al Bulldog
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category: food
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content: |

    <p>This may become my preferred pre-hockey meal.  It's basically
    <em>al olio dell'aglio</em> sauce.  Please blame 
    <a href="http://babelfish.altavista.com/">Babelfish</a> for my
    poor Italian translation, and correct me if it's wrong.
    <strong>:-)</strong></p>

    <ul>
        <li>85 g (3 oz) whole wheat fettuccine</li>
        <li>chicken thigh, boneless and skinless, cut into bite-size pieces</li>
        <li>120 mL (1/2 cup) chicken stock or broth</li>
        <li>2 cloves of garlic, minced</li>
        <li>15 mL (1 T) extra virgin olive oil</li>
        <li>black pepper to taste, freshly-ground</li>
    </ul>

    <p>Cook fettuccine according to manufacturer's directions, drain
    and return to pot.  Add chicken and stock, and cook until chicken
    is done.  Place olive oil, garlic, and pepper in a warm bowl;
    put pasta and chicken on top and toss to coat.  Finish with
    fresh herbs if desired.</p>