Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, aglio e olio with blackened chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Aglio e Olio with blackened chicken is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Aglio e Olio with blackened chicken is something which I have loved my entire life.

Spaghetti Aglio e Olio is quick and easy. It's great all by itself and easily accommodates the addition chicken or shrimp to make it a main course. Spaghetti Aglio e Olio is the most popular Italian Pasta dish and the simplest to make.

To begin with this particular recipe, we must prepare a few components. You can have aglio e olio with blackened chicken using 9 ingredients and 6 steps. Here is how you cook that.

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

1. Take 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. Prepare 1 tsp Red pepper flakes
6. Make ready 1 cup chopped Italian parsley
7. Make ready 1/2 cup pasta water
8. Make ready 2 chicken breast pounded to even thickness
9. Make ready Blackening season (your choice) I use a mix of old bay and zatarians blackening seasoning

And I like it as an accompaniment to some chicken, duck, fish, etc. 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.

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.

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. 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. The oil, garlic and heat transform this simple pasta dish.

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