Neapolitan Aglio E Olio Chicken & Pasta

Name: Neapolitan Aglio E Olio Chicken & Pasta with Garlicolio, Tomato & Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 5 tsp Garlic; 1/2 tbsp Italian Seasoning; 1 Tomato; 1 tsp Red Pepper Flakes; 10 oz Chicken Cutlets; 1/4 oz Parsley; 6 oz Spaghetti; tsp Black Pepper, tsp; 1 tsp Salt, tsp; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; 3 tsp Olive Oil, tsp

with Garlicolio, Tomato & Parsley

By Recipe0 System

Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that just about sums it up! This traditional dish from Naples turns a few classic ingredients into something spectacular. Fresh tomato, parsley, and chili flakes shine in a simple garlic-olive oil sauce that clings to pasta. Herbed chicken is served over the top for a meal that proves less really is more!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

5 tsp Garlic
1/2 tbsp Italian Seasoning
1 Tomato
1 tsp Red Pepper Flakes
10 oz Chicken Cutlets
1/4 oz Parsley
6 oz Spaghetti
tsp Black Pepper, tsp
1 tsp Salt, tsp
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
3 tsp Olive Oil, tsp

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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. 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, reduce heat to medium and cover pan after flipping.

Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.
3

Once water is boiling, add Colavita 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.
4

Meanwhile, heat Colavita garlicolio in

pan used for chicken over medium- low heat. Add tomato and chili flakes

(we used 1⁄2 tsp; add a pinch more if you like things spicy); cook, stirring occasionally, until softened and fragrant, 2-3 minutes.

Stir in 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a simmer, then remove from heat. TIP: If pasta is still cooking, carefully add water directly from pot.
5

Add drained Colavita spaghetti, 1 TBSP butter, and a drizzle of olive oil to pan with sauce (2 TBSP butter and a large drizzle of olive oil for 4 servings); toss until evenly coated. Taste and season with salt and pepper if desired.
6

Thinly slice chicken crosswise.

Divide pasta between bowls and garnish with parsley. Top with chicken and a large drizzle of olive oil. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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