Grilled Chicken Breasts with Pasta Aglio E Olio

This is a very, very simple dinner.
The chicken only takes a few minutes on a hot grill.
Pound boneless chicken breasts flat and rub with fresh garlic ( Note:  Rub garlic on microplane to make a paste),    salt, pepper  and the juice of a whole lemon. (You can also rub chicken with a little Dijon Mustard)

While the chicken marinates, put a pot of water on to boil for the pasta and preheat the grill.
Grill the chicken while the pasta is cooking.
Heat the olive oil with the garlic and hot red pepper.   
 Drain the pasta and toss with the hot oil, garlic and hot red pepper.
Sprinkle with chopped parsley and lots of fresh ground black pepper.

Pasta Aglio E Olio

1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley

Spaghetti

Bring water to boil and cook pasta.

While pasta is cooking, heat olive oil in skillet.  Add garlic and cook on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.

Drain pasta and add to pan. Toss to coat with oil and sprinkle with fresh ground black pepper and chopped parsley.  Serve as a side with Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.

2 Comments Add yours

  1. Unknown says:

    Perfectly simple meal.

  2. zaved khan says:

    thank you this worked great! can i freeze the left over spaghetti squash or how long does it keep in the fridge?Regards: Eve Hunt

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