Spaghetti Chili Garlic

Name: Spaghetti Chili Garlic
Prep time: 15 min
Cook time: 35 min
Total time: 49 min
Yield: 4
Cuisine: Mains
Ingredients: 4 Boneless Skinless Chicken Breasts; 5/8 cup Olive Oil; 1 Tbsp Salt; 1 pinch Black Pepper; 1/2 Butternut Squash; 1/4 bunch Fresh Sage; 1/2 bunch Fresh Thyme; 1 tsp Crushed Red Peppers; 3 Garlic Cloves; 1/4 bunch Italian Parsley; 1 Lemon; 225 g Spaghetti

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Level

easy

Cooking

35 min

Preparation

15 min

Ingredients

Servings

Boneless Skinless Chicken Breasts	4
Olive Oil	⁵⁄₈ cup
Salt	1 tbsp
Black Pepper	1 pinch
Butternut Squash	¹⁄₂
Fresh Sage	¹⁄₄ bunch
Fresh Thyme	¹⁄₂ bunch
Crushed Red Peppers	1 tsp
Garlic Cloves	3
Italian Parsley	¹⁄₄ bunch
Lemon	1
Spaghetti	225 g

How to cook

Preheat

Preheat the oven to 425F.
Line sheet pan with foil.

Roast Butternut Squash

Peel and dice the butternut squash. Toss with 1 tbsp olive oil.
Season with 1/2 tsp of salt and hand-torn sage.
Bake for 25 minutes.

Sear Chicken

Cut the chicken breasts into medium-thin slices.
Set pan over high heat for 2 minutes. Add 1 tbsp of olive oil, allowing it to heat for a few seconds before adding the chicken.
Cook for 6 minutes until golden brown, seasoning halfway through with 1 tsp of salt and a pinch of pepper.

Boil Spaghetti

Bring a large pot of water to a boil; season with 1 tsp of salt.
Add spaghetti and cook until al dente, firm to the bite but not soft.

Simmer Sauce

Thinly slice the cloves of garlic. Roughly chop the parsley and reserve.
Set a pan over medium low heat.
Add 1/2 cup oil, garlic, red pepper, and fresh thyme; simmer for 3 - 4 minutes.

Season Sauce

Turn heat off and discard the thyme from chili garlic oil.
Add the reserved chopped parsley, along with the zest and juice of 1 lemon. Season with 1/2 tsp of salt.