Start cooking the pasta. It will be held with oil when done so it does not need to be timed. When it is done, lightly toss with olive oil.

Slice the chicken in half to make two thinner filets. Sear the chicken well in a 10" pan until deep brown on both sides. If chicken cane with skin, cook skin side down until skin is crispy.

Add garlic and a thin layer of olive oil to the bottom of the pan, about 2 tbsp. The oil will come up the sides of the garlic.

Add about 1/4 cup white wine, a pinch of salt, and a few grinds of black pepper. Simmer until most of the wine is evaporated.

Continue adding splashes of wine, reducing and readding until chicken is cooked. After a glass' worth (a cup), use water instead.

Remove chicken and rest 10 minutes. Toss the pasta in the garlic sauce then dice or slice and add the chicken. The pasta should turn a darker color. Toss with parsley and serve.