- Marinate the chicken strips in salt and pepper and set aside for at least 30 minutes or so. Then, in a frying pan, add the strips with 1 tsp olive oil. Sauté till cooked.
- In a large stockpot, add water on high heat till it bubbles. Then add the spaghetti strands and cook till al dente.
- In a large stockpot, add 1 tbs of olive oil and add butter. Melt the butter over medium heat and add the minced garlic and chilli flakes. Sauté till garlic is golden and fragrant. Add the chicken and toss to coat. Finally, add the spaghetti strands and toss to coat again. Cook for a few minutes on low flame for the flavors to mingle. Serve hot with chopped parsley sprigs and parmesan flakes.
This particular recipe requires some commitment – not to time or fancy schmancy ingredients but to mere garlic and butter. Now, I’m not a commitment phobe where garlic and butter are concerned but some did voice their concerns – “SO much butter?” or “why is it swimming in butter and oil? Fat is not our friend!” That may seem like too much noise pre-dinner but you had to be here to see it – once everyone took a bite, all theatrics were forgotten. The silent curses (for making them eat carbs and butter and making them like it) and not-so-silent gratitude (and I quote) “for sending this into our lives” served as gentle background music while we ate.
It is quite versatile – garlic, butter and chilli flakes serve as the blank canvas and the protein/vegetable palette is upto you really – prawns would be superb and while I used chicken, I suspect some vegetables would work perfectly. The base of flavors is very welcoming to any protein or vegetable you pair it with. For a easy weeknight dinner, that’s what I like to hear.
Garlic Basil Spaghetti
Source: Donna Hay’s Fast, Fresh & Simple
6 cloves of garlic, minced
1 tsp dried chilli flakes
1 tbs + 1 tsp olive oil
2 chicken breasts, sliced in strips
8 leaves of basil, chiffonaded
1 packet Spaghetti
Salt and pepper to taste
Flat-leaf parsley, to garnish (optional)