Chicken & Mushroom Spaghetti Aglio e Olio

Name: Chicken & Mushroom Spaghetti Aglio e Olio with Blistered Tomatoes, Garlic Bread & Balsamic Dipper
Yield: 2 servings
Cuisine: Italian
Ingredients: 10 oz Chicken Breast; 1 unit Ciabatta; 5 tsp Balsamic Vinegar; 8 oz Mushroom; 3 clove Garlic; 1 tbsp Italian Seasoning; 4 oz Tomato; 1 tsp Red Pepper Flakes; 1/4 oz Parsley; 6 oz Spaghetti; 2 unit Shallot; 2 tbsp Olive Oil, tbsp; 1 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Blistered Tomatoes, Garlic Bread & Balsamic Dipper

By Recipe0 System

Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that about sums it up! This traditional, rustic dish from Naples turns a few pantry staples into something spectacularly satisfying. In this twist, we keep this dish naturally vegan and add a few extras: blistered grape tomatoes for juicy bursts of sweet flavor, sautéed mushrooms and shallot for earthy savoriness, and lots of fresh, herbaceous parsley. With a side of ciabatta garlic bread and a tangy-sweet balsamic dipper, it’s a dish you won’t need an interpreter to understand—less really is more!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
1 unit Ciabatta
5 tsp Balsamic Vinegar
8 oz Mushroom
3 clove Garlic
1 tbsp Italian Seasoning
4 oz Tomato
1 tsp Red Pepper Flakes
1/4 oz Parsley
6 oz Spaghetti
2 unit Shallot
2 tbsp Olive Oil, tbsp
1 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Cover the pot to help the water boil more quickly.) Wash and dry produce.

Peel and mince or grate garlic. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallots. Roughly chop parsley.
2

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3

While pasta cooks, in a small bowl, combine one-third of the garlic and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper to taste.
4

Heat a drizzle of oil in a large pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in pan used for tomatoes over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a separate plate. Wipe out pan.
5

Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until softened, 3-5 minutes.

Add shallots, remaining garlic, and as many chili flakes as you like; cook, stirring constantly, until garlic is fragrant and shallots are softened, 2-3 minutes. Remove pan from heat.
6

Halve ciabatta crosswise; brush with half the garlic oil. Toast on middle rack until lightly golden, 2-3 minutes. TIP: Place directly on oven rack or use a baking sheet.

To pan with mushrooms, add drained spaghetti, blistered tomatoes, half the parsley, a drizzle of olive oil, and ½ tsp salt (1 tsp for 4 servings). Toss to combine. (TIP: If pasta seems dry, add reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired.
7

To bowl with remaining garlic oil, add balsamic vinegar to taste; stir to combine.

Divide pasta between shallow bowls; top with remaining parsley. Serve with garlic bread and balsamic dipper on the side.

Top pasta with shrimp or chicken.

Chicken is fully cooked when internal temperature reaches 165°.

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