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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aglio e olio with blackened chicken. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pasta aglio e olio with Blackened Chicken This is a super fast to make meal, with amazing flavours, we'll definitely have this again. and again…. Home Recipes Chicken & Beef Pasta Aglio e Olio with Blackened Chicken Recipes; Chicken & Beef; Pasta Aglio e Olio with Blackened Chicken

Aglio e Olio with blackened chicken is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Aglio e Olio with blackened chicken is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have aglio e olio with blackened chicken using 9 ingredients and 6 steps. Here is how you can achieve it.

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

Here is how you cook it. Aglio e Olio with blackened chicken step by step. Drop your angel hair into the water. Make sure your pasta water is well salted.

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.

Chicken benefits from the strong flavors of garlic, capers, and cherry peppers in the sauce for this dish. Taste the sauce before serving to be sure the flavors are balanced. You can use more or fewer capers to suit your taste. Breadcrumbs serve as a thickener, lending the sauce body and texture. Serve with green beans and rice.

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