Aglio e Olio with blackened chicken
Aglio e Olio with blackened chicken

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, aglio e olio with blackened chicken. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Aglio e Olio with blackened chicken is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Aglio e Olio with blackened chicken is something that I have loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook aglio e olio with blackened chicken using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Aglio e Olio with blackened chicken:
  1. Get 6 large garlic cloves sliced thin
  2. Prepare 1/2 cup good evo
  3. Prepare 1/2 cup fresh grated pecorino romano
  4. Get 3/4 lb Angel hair
  5. Take 1 tsp Red pepper flakes
  6. Take 1 cup chopped Italian parsley
  7. Make ready 1/2 cup pasta water
  8. Make ready 2 chicken breast pounded to even thickness
  9. Take Blackening season (your choice) I use a mix of old bay and zatarians blackening seasoning

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 all'aglio e olio–pasta with garlic, olive oil, and cheese–is a simple authentic Italian weeknight supper that the whole family will love.

Instructions to make Aglio e Olio with blackened chicken:
  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.

This spaghetti all'aglio e olio recipe is classic Italian simplicity and frugality. The pasta cooking water is the secret. Penne aglio e olio is an easy twist on a classic pasta dish. Serve it as a simple side dish for chicken or as dinner for meatless Monday! Aglio e Olio means "garlic and oil." Traditionally, pasta aglio e olio is served with spaghetti noodles - spaghetti Aglio e olio is a traditional Italian pasta dish from Naples.

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