Creamy Aglio E Olio Chicken Pasta
with Chili Flakes, Tomato & Chopped Parsley
Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that about sums it up! This traditional, rustic dish from Naples turns a few classic ingredients into something spectacular. In this twist, our chefs used a light hand, giving fresh tomato, parsley, and chili flakes a chance to shine in a simple cream sauce. Italian-seasoned chicken is served over top for a mealtime concept that you won’t need an interpreter to understand: Less really is more!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Parsley
1 unit
Tomato
4 clove
Garlic
10 ounce
Chicken Cutlets
6 ounce
Spaghetti
(Contains Wheat)
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
4 ounce
Cream Sauce Base
(Contains Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
½ tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Peel and thinly slice garlic. Pick parsley leaves from stems; roughly chop leaves.
• Pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt (we used ¼ tsp; ½ tsp for 4), and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain pasta.
• Heat a large drizzle of olive oil in pan used for chicken over medium-low heat. Add tomato, garlic, and chili flakes to taste (we used ½ tsp; add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2-3 minutes. • Stir in cream sauce base and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a simmer, then remove from heat. Taste and season with salt and pepper.
• Stir drained spaghetti, parsley, and ½ TBSP butter (1 TBSP for 4 servings) into pan with sauce. Taste and season with salt and pepper if desired. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
• Thinly slice chicken crosswise. • Divide pasta between bowls; top with chicken and serve.
Chicken is fully cooked when internal temperature reaches 165°.
