ANGEL HAIR AGLIO E OLIO WITH CHICKEN AND BLISTERED CHERRY TOMATOES

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I do not believe angel hair pasta gets as much love as all the other pastas, and I do not understand why not. I prefer it to spaghetti and it’s my staple pasta when I make pasta aglio e olio. I like the thinness of it and can easily be used for an array of pasta dishes. This recipe is a touch on the classic aglio e olio, which is just pasta cooked simply with garlic and oil. What could be better? I have also included grilled chicken and blistered cherry tomatoes in this recipe, and is fully packed with flavor. Try yours today!

Prep Time: 5 minutes

Cook Time: 20 Minutes

Ingredients:

1 package of angel hair pasta

7 cloves of garlic, minced

1 cup of cherry tomatoes, halved

3 large chicken breasts sliced into ½ inch strips

2 tbsp dry, white wine

Olive oil

Salt

Black pepper

Red pepper flakes

Instructions:

  • In a medium sized pot, cook the pasta to al dente per box instructions in salted water. When pasta is finished, strain and set aside
  • Season the chicken strips with the salt and peppers and cook in a large pan over a medium flame until they are done. Set aside
  • Add oil and a sprinkle of red pepper flakes and heat over a medium heat. Add garlic and tomatoes, and cook until garlic is fragrant, and tomatoes are blistered. Add the white wine and swirl the pan
  • Add the chicken strips and pasta and mix with tongs

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  • Top with grated parmesan cheese and chopped parsley
  • Enjoy!

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