Recipe: Delicious Aglio e Olio with blackened chicken

Aglio e Olio with blackened chicken. This recipe for pasta aglio e olio with grilled blackened chicken makes the best quick & easy dinner! Pasta Aglio e Olio with Blackened Chicken Spaghetti Aglio e Olio is quick and easy.

It has it's roots in Naples but has spread all over Italy and now the. A traditional Italian dish with the addition of tender chicken slices and sautéed mushrooms. Delicious, quick and easy while being light on the pocket book. You can have Aglio e Olio with blackened chicken using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Aglio e Olio with blackened chicken

1. Prepare 6 of large garlic cloves sliced thin.
2. Prepare 1/2 cup of good evo.
3. You need 1/2 cup of fresh grated pecorino romano.
4. Prepare 3/4 lb of Angel hair.
5. You need 1 tsp of Red pepper flakes.
6. You need 1 cup of chopped Italian parsley.
7. Prepare 1/2 cup of pasta water.
8. Prepare 2 of chicken breast pounded to even thickness.
9. You need of Blackening season (your choice) I use a mix of old bay and zatarians blackening seasoning.

Aglio e Olio Pasta is a traditional pasta dish made with simple and fresh flavors. It truly is more than the sum of its parts. Aglio e Olio Pasta, also known as Garlic and Olive Oil, is a traditional pasta Also I did add some lemon pepper as I was serving it with Lemon Chicken. Next time I will not add the red.

Aglio e Olio with blackened chicken step by step

1. 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..
2. 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..
3. While the pasta is cooking turn up the heat and add the parsley and red pepper flakes, simmer for another 5 minutes..
4. Add the pasta and toss well.
5. 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..
6. 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..

View full nutritional breakdown of Chicken Aglio E Olio calories by ingredient. 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. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes.