Chicken Aglio Olio
This Chicken Aglio Olio is the simplest, most delicious pasta recipe you can make for your weeknight meals.
Yield: 4 people
Equipment
- Pan
- Spatula
- Large Pot
- Colander
Materials
- 350 gms Spaghetti
- 300 gms Boneless Chicken cut into inch cubes
- 5-6 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Garlic finely chopped
- ½ cup Broccoli Florets blanched
- ½ teaspoon Oregano
- ¼ teaspoon Garlic Powder
- 1½ teaspoon Chilli Flakes
- ¼ cup Cheese Parmesan (Optional)
- Salt to taste
Instructions
- Marinate the chicken pieces with salt, chilli flakes, garlic powder and oregano.
- Bring a large pot of water to a boil.
- Add 2 teaspoon of salt to water.
- Add spaghetti into boiled water and cook until al dente. Before draining the pasta, save 1 cup of the cooking water.
- While pasta is cooking, heat 2 tablespoon oil in a pan and cook the chicken pieces till light brown. Once done, keep aside.
- Now remaining heat oil in the pan and add chopped garlic and chilli flakes.
- Cook until the garlic starts to turn golden.
- Now add blanched broccoli florets and sauté for couple of minutes.
- Next add the reserved cup of pasta water and boiled spaghetti.
- Toss pasta in garlic oil using a tong and also add cooked chicken.
- Cook for a minute or two, reducing the liquid by one third. Taste the sauce and season with salt if necessary. Also, add oregano and combine well. Maintain a low heat until the pasta is done.
- Garnish it with parmesan cheese and serve hot.