This recipe is one of my favorites recently as it is very easy to cook. Variants of Aglio Olio mostly include the addition of bacon. But I prefer the breast part of chicken as it has less fat and has more protein. I deboned and cooked it with salt, then shredded it into small pieces using my hands.
Aglio Olio (Ah-lyoh Aw-lyoh) is a traditional Italian recipe meaning “garlic and oil”. It is made by sparsely sautéing garlic in olive oil and tossing it with spaghetti. Red chili flakes, pepper, cheese, and parsley can be added for extra flavor.
Chili Aglio Olio Spaghetti with Chicken and Cheese
- Wooden turner
- 250 grams spaghetti
- 250 grams chicken deboned and cooked with salt, shredded
- 7 tbsp. olive oil
- 10 cloves garlic minced
- 1 tsp red chili flakes dried
- 2 tbsp. parsley chopped
- Parmesan cheese grated
- Fry the chicken in a pan over medium heat until crisp. Once cooked, transfer to a plate with a paper towel to remove excess oil.
- Heat olive oil in another frying pan over low heat.
- Add the minced garlic and chili flakes. Stir gently until the garlic starts to turn golden. Do not overcook.
- Remove from the heat once cooked.
- Using a spoon, scoop out all the garlic bits and chili flakes and transfer to a small bowl.
- In another bowl, pour garlic-infused olive oil and set aside.
- Cook the pasta according to its packaging instructions.
- Once cooked, drain the pasta and transfer to a serving platter. Toss with the chicken, garlic and chili flakes bits, and parsley. Drizzle with the garlic-infused oil. Top with grated Parmesan cheese and enjoy.
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