\nPrep: 10 Cook: 35<\/p>\n
- \n
- \u00bc<\/span>oz parsley<\/span><\/li>\n
- 10<\/span>oz chicken cutlets<\/span><\/li>\n
- 1<\/span>tsp chili flakes<\/span><\/strong><\/span><\/li>\n
- 1<\/span>Roma tomato<\/span><\/li>\n
- 4<\/span>cloves garlic<\/span><\/li>\n
- 6<\/span>oz spaghetti<\/span><\/li>\n
- 1<\/span>TBS Italian seasoning<\/span><\/li>\n
- 4<\/span>oz cream sauce base<\/span><\/li>\n
- 1<\/span>tsp cooking oil<\/span><\/li>\n
- 2<\/span>tsp olive oil<\/span><\/li>\n
- \u00bd<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
Prep: <\/strong><\/p>\n
Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n
Finely dice tomato.<\/strong> Peel and thinly slice garlic.<\/strong> Pick parsley<\/strong> leaves from stems, roughly chop leaves.<\/p>\n
Cook chicken: <\/strong><\/p>\n
Pat chicken<\/strong> dry with paper towels, season all over with half the Italian Seasoning,<\/strong> \u00bc tsp salt<\/strong>, and pepper.<\/strong><\/p>\n
Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through, 3- to 5-minutes per side.<\/p>\n
Tip: <\/strong>If chicken<\/strong> starts to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken.<\/p>\n
Turn off heat, transfer to a cutting board and tent with foil to keep warm. Wipe out pan.<\/p>\n
Cook pasta: <\/strong><\/p>\n
Once water is boiling, add spaghetti<\/strong> to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve \u00bd cup pasta cooking water,<\/strong> then drain pasta.<\/strong><\/p>\n
Make sauce: <\/strong><\/p>\n
Heat a large drizzle of olive oil<\/strong> in pan used for chicken<\/strong> over medium-low heat. Add tomato,<\/strong> ga<\/strong>rlic, and chili flakes<\/strong><\/span> to taste (\u00bd tsp, add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2- to 3-minutes.<\/p>\n
Stir in cream sauce base<\/strong> and \u00bc cup reserved pasta cooking water<\/strong>. Bring to a simmer, then remove from heat. Taste and season with salt<\/strong> and pepper.<\/strong><\/p>\n
Finish pasta: <\/strong><\/p>\n
Stir drained spaghetti, parsley,<\/strong> and \u00bd TBS butter<\/strong> into pan with sauce.<\/strong> Taste and season with salt<\/strong> and pepper<\/strong> if desired.<\/p>\n
Tip:<\/strong> If needed, stir in more reserved cooking water<\/strong> a splash at a time until pasta<\/strong> is coated in a creamy sauce.<\/strong><\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/CreamtyAglioEOlioChickenServe.jpg?resize=300%2C171\")
<\/p>\nServe: <\/strong><\/p>\n
Thinly slice chicken<\/strong> crosswise.<\/p>\n
Divide pasta<\/strong> between bowls, top with chicken<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 2 Servings Spaghetti aglio e olio translates to \u201cspaghetti with garlic and oil\u201d. This traditional dish from Naples turns a few classic ingredients into something spectacular. Fresh tomato, parsley, and chili flakes in a simple cream sauce. Italian-seasoned chicken is served over the top. Prep: 10 Cook: 35 \u00bcoz parsley 10oz chicken cutlets 1tsp chili flakes 1Roma tomato 4cloves garlic 6oz spaghetti 1TBS Italian seasoning 4oz cream sauce base 1tsp cooking oil 2tsp olive oil \u00bdTBS butter Prep: Bring…<\/p>\n
- 10<\/span>oz chicken cutlets<\/span><\/li>\n