I cooked spaghetti aglio olio (read: ugly-ooo) last night for dinner. I am a huge fan of pasta. I love it when husband love my spaghetti bolognese. Since I have to stop eating seafood for a year (but I cheated, I ate shrimp sambal last month, because my aunt's sambal was irresistible). FYI, I gave birth through a c-sect last April. That is why I tried to 'puasa' seafood for a year until the wound is fully healed. Spaghetti Aglio Olio would definitely taste better with seafood. But I had no choice, so I substituted with chicken breast. It tasted good too. And the best part is, husband said it was yummy.
This is an easy-peasy recipe that you must try when you want to limit your time in the kitchen.
What you need?
- pasta: spaghetti/angel hair/fettuccine
- chili flakes/dried chili (sliced)
- 3 cloves of garlic (minced)
- cooking oil
- any hard veggie: carrot, celery, capsicum, button mushroom (diced)
- pineapple (optional)
- ground black pepper (optional)
- lean chicken breast (sliced)
- chicken stock
- parsley (for garnishing)
Method:
- boil pasta until soft
- saute minced garlic, chili flakes/dried chili and chicken
- add some water and chicken stock
- add veggie, salt and pepper
- add pasta, stir well
- garnish with chopped parsley
- ready to serve
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| Dinner leftover for today's breakfast; chicken aglio olio |
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