Pasta aglio e olio with Blackened Chicken

This is a super fast to make meal, with amazing flavours, we’ll definitely have this again.. and again….

Thinly slice 3 large cloves of garlic and chop about 3/4 cups of parsley. Set both aside.

Put the pasta water on to boil. Salt the water. I started the spaghettini once the chicken went into the frying pan.

For the chicken rub:

Equal parts of the following (I used 1 tsp each)
salt
pepper
garlic powder
oregano
thyme
smoked paprika

Have the chicken ready to go and the frying pan preheated.

I used thin sliced chicken breast. You can also put the breast in a large plastic ziplock with some olive oil, and flatten to be all one thickness.

Dry the chicken, rub with olive oil, then rub on the seasonings.
Put in hot frying pan. Make sure the chicken is not cold right out of the fridge.

It cooks fast. Once done put on plat with tinfoil while you finish the pasta.

Heat enough olive oil in a pan to cover the bottom. (I didn’t use CI here)
Add the sliced garlic and keep moving it around so it doesn’t brown too much. You can add some red pepper flakes, I left those out. Add the parsley, but BE CAREFUL! When they hit the hot oil they start to really spatter. Stir around, to mix flavours. Add the pasta right from the pot you cooked it in, let water drain before you add it to the oil / garlic mixture. Get your tongs and mix the pasta and oil mixture together in the pan. Be sure to coat all of it. Slice the chicken, roll the pasta around a serving fork to make a nice presentation on the plate.

Add grated parmesan cheese and fresh lemon zest.

We drizzled the chicken with Nonna Pia’s Balsamic Glaze. What a ton of flavour that adds!! (Costco)