Creamy Aglio E Olio Chicken Pasta

Name: Creamy Aglio E Olio Chicken Pasta with Chili Flakes, Roma Tomato & Chopped Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 oz Parsley; 1 Tomato; 4 clove Garlic; 10 oz Chicken Cutlets; 6 oz Spaghetti; 1 tbsp Italian Seasoning; 1 tsp Red Pepper Flakes; 4 oz Cream Sauce Base; 1 tsp Cooking Oil; 2 tsp Olive Oil; 1/2 tbsp Butter; Salt; Black Pepper

with Chili Flakes, Roma Tomato & Chopped Parsley

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 classic ingredients into something spectacular. In this twist, our chefs used a light hand, giving fresh tomato, parsley, and chili flakes a chance to shine in a simple cream sauce. Italian-seasoned chicken is served over top for a mealtime concept that 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

1/4 oz Parsley
1 Tomato
4 clove Garlic
10 oz Chicken Cutlets
6 oz Spaghetti
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
4 oz Cream Sauce Base
1 tsp Cooking Oil
2 tsp Olive Oil
1/2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Finely dice tomato. Peel and thinly slice garlic. Pick parsley leaves from stems; roughly chop leaves.
2

Pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt (we used 1⁄4 tsp; 1⁄2 tsp for 4), and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken.

Transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
3

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain pasta.
4

Heat a large drizzle of olive oil in pan used for chicken over medium low. Add tomato, garlic, and chili flakes to taste (we used 1⁄2 tsp; add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2-3 minutes.

Stir in cream sauce base and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a simmer, then remove from heat. Taste and season with salt and pepper.
5

Stir drained spaghetti, parsley, and 1⁄2 TBSP butter (1 TBSP for 4 servings) into pan with sauce. Taste and season with salt and pepper if desired. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
6

Thinly slice chicken crosswise.

Divide pasta between bowls; top with chicken and serve.

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