Simple Way to Make Award-winning Aglio e Olio with blackened chicken

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, aglio e olio with blackened chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This recipe for pasta aglio e olio with grilled blackened chicken makes the best quick & easy dinner! 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. Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes.

Aglio e Olio with blackened chicken is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Aglio e Olio with blackened chicken is something that I’ve loved my entire life.

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

The ingredients needed to make Aglio e Olio with blackened chicken:

1. Make ready 6 large garlic cloves sliced thin
2. Take 1/2 cup good evo
3. Prepare 1/2 cup fresh grated pecorino romano
4. Get 3/4 lb Angel hair
5. Make ready 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

You can add some crushed red pepper flakes for a spicier version. It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. Serve with wine and crusty garlic. The Ultimate Pantry Pasta Hails from Italy.

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.

Serve with wine and crusty garlic. 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.

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