Asian Chicken Pasta Garlic Olio
Inspired by Assagio's, Chicken Olio Pasta
4-5 boneless chicken thighs, Skin on, cut into 2 inch pieces
1 box Spaghetti pasta
1/4 cup butter
3 Tbsp. Dehydrated Garlic, or 8 cloves fresh minced garlic, minced
1/4 cup chopped parsley
2 Tbsp. Oyster Sauce
1 tsp. garlic salt
Virgin olive oil
1/4 cup grated Parmesan Cheese
Pasta water, after cooking pasta, safe some liquid
Pepper to taste
1. Cook pasta as directed on package. Drain, place into a bowl and season with 2 Tbsp. olive oil. Mix and set aside.
2. Salt and pepper both sides of chicken pieces. In a large skillet heat a little canola oil to fry chicken pieces. Fry until golden brown and skin is crispy. Set aside.
3. Drain excess oil from skillet and clean it.
4. Melt butter in skillet on low heat. If using fresh garlic add to melted butter and saute until cooked through, not burnt. Add oyster sauce garlic salt to sauce.
Add pasta and mix with sauce . Add pasta water if desired to keep pasta loose.
5. Continue to heat pasta with butter garlic, add chopped parsley. When all is heated through, dish is ready to assemble.
6. Place pasta on plate, arrange chicken pieces around edge, garnish with more garlic and parmesan cheese.