Aglio e Olio with blackened chicken. Delicious, quick and easy while being light on the pocket book. A traditional Italian dish with the addition of tender chicken slices and sautéed mushrooms. Master your pasta cooking skills - starting with this most common and popular dish!
Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes. This aglio e olio recipe is as good as Italian restaurants! Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. You can have Aglio e Olio with blackened chicken using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Aglio e Olio with blackened chicken
- You need 6 of large garlic cloves sliced thin.
- You need 1/2 cup of good evo.
- It's 1/2 cup of fresh grated pecorino romano.
- Prepare 3/4 lb of Angel hair.
- You need 1 tsp of Red pepper flakes.
- You need 1 cup of chopped Italian parsley.
- Prepare 1/2 cup of pasta water.
- Prepare 2 of chicken breast pounded to even thickness.
- Prepare of Blackening season (your choice) I use a mix of old bay and zatarians blackening seasoning.
The oil, garlic and heat transform this simple pasta dish. This Olive oil and Garlic Fettuccine known as Aglio e Olio in Italian is a traditional pasta dish originating in Naples known for its simplicity. The Ultimate Pantry Pasta Hails from Italy. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy.
Aglio e Olio with blackened chicken instructions
- Add the garlic to the cold oil and sauté at a low simmer for about 10 to 15 minutes until light golden brown, season with fresh ground black pepper mid way through..
- Drop your angel hair into the water. Make sure your pasta water is well salted. Time this step the best you can with the next step so you don’t overcook your pasta because your not going to strain the pasta rather than use tongs or a pasta utensil to transfer it right over to your pan. When you do this make sure most of the water drains off the pasta..
- While the pasta is cooking turn up the heat and add the parsley and red pepper flakes, simmer for another 5 minutes..
- Add the pasta and toss well.
- Add a 1/2 cup of the pasta water and simmer until a tight sauce has formed around the noodles. Remove from the heat and sprinkle in some fresh grated Romano, or whatever grated cheese you prefer..
- Blackened chicken-I’m not going to dictate when you cook your chicken or how. Sometimes I grill and sometimes I pan fry. Either way, I do this step first and set it at warm in the oven until I’m ready for it..
Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Artichoke Pasta with Garlicky Bread Crumbs. Chicken, Potatoes, and Peppers with Smoked Paprika and Sherry Vinegar. Whole Roasted Branzino with Castelvetrano Olive Relish. Spaghetti Aglio, Olio e Peperoncino is probably one of the simplest and easiest pasta dishes to make.
