Aglio e Olio with blackened chicken
Aglio e Olio with blackened chicken

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, aglio e olio with blackened chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Aglio e Olio with blackened chicken is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Aglio e Olio with blackened chicken is something that I’ve loved my entire life. They’re nice and they look fantastic.

I used thin sliced chicken breast. You can also put the breast in a large plastic ziplock with some olive oil, and flatten to be all one thickness. Dry the chicken, rub with olive oil, then rub on the seasonings.

To begin with this 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. Make ready 6 large garlic cloves sliced thin
  2. Take 1/2 cup good evo
  3. Take 1/2 cup fresh grated pecorino romano
  4. Take 3/4 lb Angel hair
  5. Take 1 tsp Red pepper flakes
  6. Take 1 cup chopped Italian parsley
  7. Take 1/2 cup pasta water
  8. Make ready 2 chicken breast pounded to even thickness
  9. Get Blackening season (your choice) I use a mix of old bay and zatarians blackening seasoning

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. Today I am making Spaghetti Aglio e Olio. This is from Abruzzo region of Italy. It's a simple express pasta dish.

Steps 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.

With a salad and bread, it can be an emergency meal. And I like it as an accompaniment to some chicken, duck, fish, etc. Penne aglio e olio is an easy twist on a classic pasta dish. Serve it as a simple side dish for chicken or as dinner for meatless Monday! Aglio e Olio means "garlic and oil." Traditionally, pasta aglio e olio is served with spaghetti noodles - spaghetti Aglio e olio is a traditional Italian pasta dish from Naples.

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