Ingredients:
- 1 lb chicken breast, cut into 1” pieces
- 8 oz. Spaghetti
- ¼ Cup Extra-Virgin Olive Oil
- 4 Cloves Garlic, minced
- Red Chili Flakes, a few pinches to taste
- 6 oz. Green Beans, chopped on a diagonal
- Salt & Pepper, to taste
- Freshly Grated Pecorino Romano Cheese, optional for topping
Directions:
1. Bring a large pot of water to a boil and generous salt the water before adding your spaghetti. Cook to al dente according to the package instructions. Drain, reserving 1 ½ cups of pasta water.
2. Meanwhile, heat a large skillet over medium-high heat and add the olive oil. When the oil starts to shimmer add the chicken and season with salt and pepper. Cook chicken until no longer pink. Add the garlic and chili flakes and gently cook until fragrant, about 1 minute and then add in the green beans and cook for another minute or so on low heat. Add in ¾ cup of pasta water to continue cooking the green beans and take the bite out of the garlic while creating a yummy sauce. Season the mixture well with salt and pepper.
3. Toss in your cooked pasta. Stir to combine.
4. Pile the pasta onto serving dishes and garnish with grated cheese if desired and a nice drizzle of extra-virgin olive oil. Enjoy!
boymomfoodie.mom 