I think this is the first recipe I’m posting in 2010, which is interesting because this is a dish I started making years ago when we lived in Hoboken. In fact, according to the printout of the recipe I’ve been making it since February 6th, 2005.

Adam loves this, so I’m not sure why I hardly ever make it anymore. It’s really easy, but I guess I have so many other recipes competing for space. It’s adapted from the Spicy Shrimp and Spaghetti Aglio Olio recipe by Rachael Ray. It’s equally good with the original shrimp. I have no idea why I started making it with farfalle instead of spaghetti, but now that’s the only way it gets made.

This year we’re also trying to pay attention to the calories that are in everything, so we’re trying to keep food logs. A serving of this dish (and when I make it there are about 3 big bowls) is apprx. 650 calories. Not bad for dinner.

Spicy Chicken with Bowties
Serves: 3, or 2 plus some lunches

Spicy Chicken:
1 lb boneless skinless chicken breast, cubed
1/2 a lemon, juiced
Handful of chopped flat-leaf parsley
1/2 tsp crushed red pepper flakes
2 cloves of garlic, peeled and minced
1/2 tsp coarse salt
1 Tbsp extra-virgin olive oil (I used my flavored garlic oil)

Aglio Olio:
4 Tbsp extra-virgin olive oil
1 tsp anchovy paste
3-4 minced garlic cloves
1/4 tsp crushed red pepper flakes
Handful of chopped flat-leaf parsley
Coarse salt
1/2 lb farfalle pasta, cooked according to package directions

Mix all the ingredients for the chicken (except the chicken) together and toss the chicken to coat.

Heat a large nonstick skillet over medium-high heat and then add the chicken mixture (I don’t start cooking the chicken until the pasta is in the boiling water). Cook the chicken 5-8 minutes until cooked through. Transfer to a bowl and cover with foil to rest.

Lower the pan’s heat to medium-low and add the Aglio Olio oil, anchovy paste, garlic, and red pepper flakes to the pan. Cook until the anchovy paste melts into the mixture.

Drain the pasta and return it to the pot. Add the Aglio Olio mixture and the parsley and toss to coat. Season with salt to taste.

Add the chicken and its juices to the pan and mix. Serve hot.