2 to 4 boneless, skinless chicken breasts
6 to 10 garlic cloves, peeled, crushed and minced
2 large onions, halved and sliced
1-2 tsp. crushed red pepper flakes (or to taste)
2-3 cups of heavy cream
Parmesan cheese
Cooked pasta

Cut breasts into bite-size cubes. Place in a plastic bag with 1/2 of the minced garlic and crushed red pepper flakes. Refrigerate for several hours, or overnight. (Best flavor if you don't skimp here, but you can cook right away, too). Slowly sauté the remaining garlic and red pepper flakes in olive oil to flavor your oil. Be careful not to burn the garlic. Add your onion slices and cook until tender. Sauté your chicken in batches, being sure to cook thoroughly. You may have to add oil from time to time. Drain well. Throw all the chicken into the pan; add your cooked onions and heavy cream. Heat through. Serve over cooked pasta and top with Parmesan cheese. Variation: Sauté several minced garlic cloves and 1-2 tsp. crushed red pepper in olive oil. Slice a couple of onions and sauté in the oil. When transparent, toss with leftover pasta. Heat through, tossing to keep from burning. Sprinkle with parmesan cheese and serve as a side dish or meatless main dish.