Somehow, chicken primavera aglio olio is like Chinese fried noodles, because basically, it is a stirfry. Also, it is a full meal. You have your starch (pasta), protein (chicken) and veggies all in one plate, and boy does it smell good. I'm a garlic fan, and I will fry garlic in oil every day because it makes the house smell so good. So good!
- 5 cloves garlic (or more, depending on your taste) (minced)
- 1 chicken thigh (deboned and cut into cubes)
- 1 zucchini (sliced)
- 1 carrot (sliced)
- 1 broccoli (broken into small florets)
- 1/3 pound (packet) pasta
- 3 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon Italian seasoning
- a dash of pepper
- a dash of red chili flakes
- grated parmesan/romano cheese
- Boil pasta as per instructions on the box. (Or, you can be fancy and make your own pasta.) I used angel hair, because its thinner, cooks faster, and has more surface area of contact with the other ingredients, hence better absorption of flavors.
|everything all ready to go!|
- Over a medium-low heat fry the minced garlic in garlic oil and 1/2 teaspoon sea salt until it smells good, and is on the verge of being golden brown. (I like to add salt to my garlic/oil mixture because it flavors the oil and makes the garlic bits very tasty.)
|garlic, in the pan and smelling awesom|
- Turn up the heat to medium-high.
- Add the broccoli florets and fry until the broccoli changes to a darker green (about 30 - 45 seconds).
- Add carrots and chicken, and fry until chicken is whitish on the outside but still pink inside (about 1min-ish).
- Add zucchini and fry until everything is almost cooked.
|really pink chicken|
- Add cooked pasta, 1 teaspoon of salt (more or less, up to your taste buds), dash of black pepper, dash of chili flakes and 1 teaspoon of Italian seasoning.
|zucchini and pasta added|
- Just before you serve, grate some fresh parmesan (or romano, if you desire something stronger) on the pasta and voila! Go eat!