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Spicy Chicken and Garlic Pasta


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Spicy Chicken and Garlic Pasta


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Spicy Chicken and Garlic Pasta

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.


  • Ready Time : 0 min


4-6 servings


  • 4 tablespoons olive oil
  • 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


Heat oil in a large skillet or wok over medium heat. Add garlic, and sauté until lightly golden brown, around 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.

About Melinda Strauss


Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

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