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Pasta Aglio e Olio with Chicken & Lemony Kale Salad

Sliced garlic and olive oil-coated pasta with crispy chicken pieces, parsley and crushed red pepper flakes served with a lemony-kale salad.
Difficulty: Easy
Time: 40-45 min
Calories: 675 Fat: 19g Carbs: 89g Protein: 23g

Aglio e olio literally means oil and garlic. This pasta brings the flavors of garlic and good olive oil front and center to be the highlight of the dish. There is a unique kind of beauty to simplicity in food, high quality ingredients in a simple confection; that is what Pasta Aglio e Olio is all about. This pasta is known to be one of a chef’s favorite meals to make for themselves after a long night’s work. Enjoy this meal with a glass of wine as you watch the snow peak through the window this week!

Ingredients
Red pepper flakes
Olive oil
Angel hair pasta
Lemon
Garlic
Kale
Parsley
Parmesan
Chicken thighs

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Simmer To stew gently below or just at boiling point.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Large deep sauté pan with lid

Medium mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Wash and dry all produce. Zest lemon; cut in half and then juice. Thinly slice garlic. Rough chop parsley leaves and stems. Remove chicken thighs from package; rinse and pat dry.

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Step 2: COOK PASTA

Add angel hair to boiling water; cook at a rolling boil for 10-12 min until pasta is al dente. Reserve ¾ cup pasta water, then drain well and set aside. While pasta is cooking, begin searing the chicken (Step #3).

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Step 3: SEAR CHICKEN

Heat 1 tsp. oil in a medium sauté pan over medium heat. Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 4-6 min per side until golden brown and fully cooked. Remove from pan and place in cutting board; then, dice into ½" cubes. Set aside. The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 4: FINISH PASTA

Heat remaining olive oil in previously used pan to medium low-heat. Add garlic and red pepper flakes and sauté 1-2 min until garlic is beginning to get golden on the edges (be careful not to overcook it); then, add pasta water and a pinch of salt and pepper. Bring to a simmer and cook simmering for 4-6 min until garlic is soft and liquid has reduced by half. Add chicken, angel hair pasta, parmesan & parsley and toss until well incorporated. Remove from heat, cover and allow 5 min for flavors to incorporate. While flavors incorporate begin tossing the salad (Step #5).

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Step 5: TOSS SALAD

Place 1 ½ Tbsp. lemon juice, 1 tsp. lemon zest, 2 Tbsp. oil and a pinch of salt and pepper in medium mixing bowl. Mix until incorporated. Add kale and toss to coat.

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Step 6: PLATE YOUR DISH

Divide Pasta Aglio e Olio between two plates and serve with lemony-kale salad. Pro tip: Toss a little remaining lemon juice and zest into the pasta for extra brightness.