|2 servings||calories per servings 490||protein serving 35 g||carbs per serving 49 g||total fat per serving 17 g|
This is a twist on spaghetti aglio e olio, a traditional Italian pasta dish that features garlic, olive oil, and red pepper flakes. The Southern upgrade is to top it with delicious, deeply seared chicken and add a couple of handfuls of greens that cook in the heat of the moment. There’s no tomato or cheese in this pasta dish, but we promise nothing is missing.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||3 g|
Fill a saucepan half full with about 6 cups water. Add 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and finely chop garlic.
• Discard any tough greens stems. Chop leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-9 minutes.
• Reserve 1/4 cup pasta cooking liquid.
While pasta cooks:
• Season chicken on all sides with a total 1/4 teaspoon Aegean salt.
• Coat chicken lightly with flour.
• Place a sauté pan over medium-high heat. Add butter and 2 teaspoons olive oil. When oil is hot, add chicken. Cook without disturbing until bottom is deep golden, 3-4 minutes.
• Flip, and cook until bottom is browned and chicken is opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
• Return skillet to medium heat. Add 2 teaspoons olive oil. When oil is warm, add garlic, half of red pepper and 1/4 teaspoon Aegean salt. Cook, stirring, until garlic is fragrant, about 45 seconds.
• Remove pan from heat.
• Drain pasta, and add to the pan.
• Add greens. Toss with tongs to mix and wilt the greens, about 30 seconds.
• Adjust consistency as desired with reserved cooking liquid.
• Divide pasta and greens between 2 plates. Top with chicken.
• Taste and adjust seasoning as desired with Aegean salt and red pepper. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...