Spaghetti Chili Garlic
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Spaghetti Chili Garlic

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Level

easy

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Cooking

35 min

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Preparation

15 min

Ingredients

Servings

4
Boneless Skinless Chicken Breasts
4
Olive Oil
58 cup
Salt
1 tbsp
Black Pepper
1 pinch
Butternut Squash
12
Fresh Sage
14 bunch
Fresh Thyme
12 bunch
Crushed Red Peppers
1 tsp
Garlic Cloves
3
Italian Parsley
14 bunch
Lemon
1
Spaghetti
225 g

How to cook

Preheat

  • Preheat the oven to 425F.
  • Line sheet pan with foil.

Roast Butternut Squash

  • Peel and dice the butternut squash. Toss with 1 tbsp olive oil.
  • Season with 1/2 tsp of salt and hand-torn sage.
  • Bake for 25 minutes.

Sear Chicken

  • Cut the chicken breasts into medium-thin slices.
  • Set pan over high heat for 2 minutes. Add 1 tbsp of olive oil, allowing it to heat for a few seconds before adding the chicken.
  • Cook for 6 minutes until golden brown, seasoning halfway through with 1 tsp of salt and a pinch of pepper.

Boil Spaghetti

  • Bring a large pot of water to a boil; season with 1 tsp of salt.
  • Add spaghetti and cook until al dente, firm to the bite but not soft.

Simmer Sauce

  • Thinly slice the cloves of garlic. Roughly chop the parsley and reserve.
  • Set a pan over medium low heat.
  • Add 1/2 cup oil, garlic, red pepper, and fresh thyme; simmer for 3 - 4 minutes.

Season Sauce

  • Turn heat off and discard the thyme from chili garlic oil.
  • Add the reserved chopped parsley, along with the zest and juice of 1 lemon. Season with 1/2 tsp of salt.

Serve and Enjoy!

  • Pair with your favorite music!
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