One of my favorite dinners growing up was my father’s spicy garlic spaghetti with roasted chicken and lots of olive oil. As a parent, I love to watch my kids scarf down my variation on a childhood favorite. To change things up and keep this dish pareve, I love to add kani instead of chicken to the pasta.
Spicy Chicken and Garlic Pasta
Servings
4 Servings
Ingredients
- 4 tablespoons extra virgin olive oil such as Colavita
- 3 cloves garlic minced
- 2 teaspoons red chili peppers seeds removed, minced
- 1 cup chopped cooked chicken
- 3 cups cooked linguine pasta
- Freshly cracked salt
- Freshly cracked pepper
- 2 teaspoons finely minced fresh basil
Instructions
- Heat evoo in a large saute pan or wok over medium heat. Add garlic, and sauté until lightly golden brown, about 1 minute. Be careful not to burn the garlic.
- Add chili peppers and chicken, and cook for 1 more minute. Add pasta and stir well until fully coated and hot.
- Remove from stove and add salt and pepper to taste. Sprinkle with basil to garnish.
- Goes with: Fresh Tomato Herb Salad. Dice vine-ripened or cherry tomatoes. Sprinkle with chopped fresh basil or parsley. Add olive oil, balsamic vinegar, honey mustard, salt, and pepper, and mix. This fresh salad will balance out the heat of the pasta.
So, so yum!!! Made this with some roasted peppers to add a veggie, and it was perfection. Spicy, flavorful, etc., etc….I also used the thinner linguini which soaked up the juices really nicely.
BTW, the tomato salad was an amazing addition…
Fast and easy, but I was disappointed in the final dish. Unlike other posters, I did use diced red chili but it was not nearly enough for the amount of pasta (3 cups). Neither was only 1 cup of chicken, although my cup full was heaping or the basil. The pasta was barely covered.
I will make this again, but next time more chilis, more chicken, more basil and a bit of pasta water to help everything stick.
Wonderful dish, nothing was left over. Moist dish I didn’t have Chili peppers so I used red pepper flakes. My husband loved it. The Tomato salad was good, but found if I left it in the refrigerator overnight, the tomatoes had time to marinate and was really good. Can’t wait to make it again
Super easy to prepare! Didn’t eat dinner yet, but it took seconds to make!
Ok so I made this for supper tonight and I don’t know where my head was when I went shopping. Forgot to buy garlic so I used 3 frozen cubes can’t use fresh chili (to spicy) so use 2 frozen cubes basil was all buggy so had to use 2 frozen cubes. Thank g-d I always keep frozen ones of every kind. Anyway I heated up the garlic and chili then I added pieces of raw chicken to it covered it and cooked it for about 15 min. In the meantime I cooked the pasta and when it was aldente I added it to the chicken for a few min just to infuse the sauce into the pasta. It came out really good.
this was yummy and the perfect way to use up leftover baked chicken breasts. You know how dry those chicken breasts can get, especially when you reheat them! Not with this recipe! I served the sauce with spaghetti squash as I’m trying to watch my carbs…well, except for the chocolate covered almonds I’m eating (its dark chocolate so it can’t be all bad!)
The recipe was a bit dry, I added a few Tbsp of pasta water after the ingredients were mixed. This time of year I have freshly made chili powder, no more fresh chilies, so I used about 1/4 tsp pwder and diced up red and green sweet pepper into the sauteed garlic. Recipe is great for a quick mid week meal using left-over chicken.
This was okay, but definitely needed salt. A fast meal if there is leftover chicken.
I can’t use fresh chili peppers because of ulcers do you think I could use pepper flakes instead. Because I would like to try this.