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Spicy Chicken and Garlic Pasta

 

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Spicy Chicken and Garlic Pasta
 

 

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Recipe

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.

Times

  • Ready Time : 0 min

Servings

4-6 servings

Ingredients

  • 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

Directions

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

avatar

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.

 

comments

 

6 Responses to Spicy Chicken and Garlic Pasta

  1. avatar says: Tzivia

    I can’t use fresh chili peppers because of ulcers do you think I could use pepper flakes instead. Because I would like to try this.

  2. This was okay, but definitely needed salt. A fast meal if there is leftover chicken.

  3. avatar says: Ann G

    The recipe was a bit dry, I added a few Tbsp of pasta water after the ingredients were mixed. This time of year I have freshly made chili powder, no more fresh chilies, so I used about 1/4 tsp pwder and diced up red and green sweet pepper into the sauteed garlic. Recipe is great for a quick mid week meal using left-over chicken.

  4. avatar says: Lorraine

    this was yummy and the perfect way to use up leftover baked chicken breasts. You know how dry those chicken breasts can get, especially when you reheat them! Not with this recipe! I served the sauce with spaghetti squash as I’m trying to watch my carbs…well, except for the chocolate covered almonds I’m eating (its dark chocolate so it can’t be all bad!)

  5. avatar says: Tzivia

    Ok so I made this for supper tonight and I don’t know where my head was when I went shopping. Forgot to buy garlic so I used 3 frozen cubes can’t use fresh chili (to spicy) so use 2 frozen cubes basil was all buggy so had to use 2 frozen cubes. Thank g-d I always keep frozen ones of every kind. Anyway I heated up the garlic and chili then I added pieces of raw chicken to it covered it and cooked it for about 15 min. In the meantime I cooked the pasta and when it was aldente I added it to the chicken for a few min just to infuse the sauce into the pasta. It came out really good.

  6. Super easy to prepare! Didn’t eat dinner yet, but it took seconds to make!

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