An guilt-free take on the traditional Italian cuisine, spaghetti aglio e olio with chicken is light and flavourful. This dish, which calls for heart-healthy olive oil, lean grilled chicken, whole wheat pasta, and a dash of garlic and chilli flakes, offers robust flavours without being overly heavy or calorie-dense. It’s quite easy to prepare—it only takes 20 minutes and requires few ingredients, yet it tastes great. Nothing but healthy goodness.
Ingredients:
- 200g whole wheat spaghetti
- 2 boneless, skinless chicken breasts, sliced
- 4 cloves garlic, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tsp chili flakes
- Salt & black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions:
- Boil the spaghetti with salt until it’s al dente. Before draining, set aside ½ cup of pasta water.
- The chicken should be cooked through and brown after being sautéed in 1 tablespoon of olive oil over medium heat. Add salt and pepper for seasoning, then put aside.
- Add the garlic and the remaining olive oil to the same pan. Don’t let it burn; cook on low heat until aromatic.
- Add the cooked spaghetti and chilli flakes, turning to coat in the garlicky oil. If necessary, add pasta water to create a smooth sauce.
- Add the parsley, grilled chicken
- Garnish with more chilli flakes and lemon zest for a refreshing twist and serve warm.
Why It’s Healthy:
Lean chicken for protein without excess fat, whole wheat pasta for added fibre,olive oil for heart-healthy fats, simple, uncomplicated flavours instead of thick sauces.