One-pan Aglio e Olio

Name: One-pan Aglio e Olio
Total time: 20 min
Yield: 252 g
Ingredients: IFF Bite-sized Chicken Breast Black Pepper 80 g; Salt 2 serving (1/3 tsp); Olive Oil 25 spoon; Chicken Stock 15 g; Minced Garlic 10 teaspoon; Garofalo Spaghetti 120 g

Cook 20 min Difficulty EASY 757 kcal

#Low-sugar #Mediterranean diet

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Ingredients

Main ingredients

IFF Bite-sized Chicken Breast Black Pepper 80 g
Salt 2 serving (1/3 tsp)
Olive Oil 2.5 spoon
Chicken Stock 15 g
Minced Garlic 2 teaspoon
Garofalo Spaghetti 120 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 90.65 g 48%

Protein 34.33 g 18%

Fat 27.78 g 33%

Serving size 252g

Cooking steps

1

Slice the garlic thinly
2

Prepare the peperoncino
3

Boil the spaghetti noodles
4

Drizzle olive oil in a pan and heat over medium-low
5

Add garlic and peperoncino to the pan and sauté
6

Add the cooked spaghetti noodles to the pan and toss
7

Add a little pasta water to adjust the consistency
8

Season with salt and pepper

One-pan Aglio e Olio

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