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Garlic, garlic and more garlic – Went to the store and while shopping I found the largest head of garlic I’ve ever seen, so I couldn’t resist. I also got into an argument with the clerk about the peppers, but that’s another story. So anyways, I picked up some pasta, peppers, chicken and parsley
Garlic Habanero Spaghetti
- Spaghetti (1/2 a box for 2 people)
- 2-3 Habanero Peppers
- Olive oil
- 2-3 Pinches of Fresh chopped parsley
- Parmesaen Reggiao (fresh grated)
- Garlic (fresh & minced)
Garlic Parmesaen Chicken
- 2 Chicken Breasts
- Garlic
- Fresh Parsley
- Olive Oil
- Parmesean Cheese
Step 1: Ingredients
The garlic is called elephant garlic from Christopher Farms, about 1/2 my fist. Mince 2-4 cloves of garlic
Step 2: Peppers
These were labeled “italian peppers” at the store, sure look like habaneros to me. Chop up as many peppers as you can handle.
Step 3: Saute the Garlic & Peppers
While your spaghetti is boiling, saute your garlic and peppers in olive oil until your garlic turns golden brown. Remove from heat and wait for the spaghetti. Cook the spaghetti aldente.
Step 4: Putting the Chicken Together
While the spaghetti is cooking, you can also throw the chicken together. Toss the breasts in minced garlic, fresh grated parmesean cheese, olive oil and a little bit of parsley (for color) – Bake at 400 for about 20 mintues, or just until the breasts are golden brown.
Step 5: Putting it all together
Alright, I skipped a few photos. But once your spaghetti is aldente, drain it and then throw it into the skillet (removed from heat) and toss with the garlic, olive oil and peppers. Then add in your parsley and parmesean, toss to mix the colors and your ready to serve.
There you go: A very garlic based dinner with a little bit of heat. I didn’t combine the habaneros with the chicken because I wanted each dish to have it’s own unique flavor.
Chilehead Comments: 9 Comments
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: Gaaaahhhhlic for Dinner
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9 Comments
[...] he guy next to me had to leave the room. Tonight, I’m going to make another round of Spicy Spaghetti, this time with more Habaneros and Serrano Peppers. IR [...]
hello fool
This looks good. Gota give this a try. I live off chicken!!
Anything with chicken is good so this looks like a winner for our next batch of experiments in cooking.
Garlic!! One of God’s greatest gifts to mankind 
At least until marriage when the consumption is forcibly curtailed 
Another twist to this recipe is to brush the garlic with the olive oil and then grill them instead of sautee. Only problem when I try this is, they never make it into the dish, getting eaten right off of the grill
How about using chili rocoto instead of habanaro ?
Rocoto is one of the best chilies that I have ever eaten.
I made hot sauce from rocotos and it was the best that I have ever eaten. The heat is not like any other,it just creaps up on you and really warms you up. MMMMMM good. Also, it doest’t burn your guts out.
This a must for any and all chili lovers.
This sounds very good. I have been making a fried spaghetti for about 10 years now. I use hamburg and crush the garlic, with both Habaneros, and Jalapeno’s also. I pan fry the Hab’s and the Jal’s with onion’s. After I put the meat and the peppers in a dish and when the spaghetti is done I put it in the fry pan and using more olive oil I fry it up then place the meat and peppers in and mix them up. Where do u find a Rocoto pepper.
My long time question to any one in this universe.
I know there is someone on the planet that has a recipe to make hot sauce using chili rocoto peppers. HELP PLEASE ?
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We made that spaghetti for dinner tonight, and it completely kicked our asses. Having never cooked with habaneros before and forgetting that you probably are immune to super hotness, we chopped up 2 peppers. We also added 2 small heads of garlic. We ended up adding some tomato sauce to that whole mix, but it was still really good. The chicken was awesome too. Thanks for the recipe man!