Sautéed Spaghetti with Chicken and King Prawns

From sautéed spaghetti with chicken and prawns we can obtain an Italian-style variation, taking inspiration from the classic spaghetti aglio, olio e peperoncino, meeting the flavor of the sea and the intensity of the chicken.

Ingredients

• 320g spaghetti
• 200g chicken breast
• 200g shelled king prawns
• 2 garlic cloves
• Extra virgin olive oil
• Fresh or dried red chili to taste
• Fresh chopped parsley
• Salt and pepper
• White wine (optional)

Preparation

1. Bring water to a boil for the spaghetti.
2. Meanwhile, cut the chicken breast into strips and clean the prawns if necessary.
3. In a large pan, sauté the chopped garlic with extra virgin olive oil and chili.
4. Add the chicken to the pan and brown it over medium-high heat.
5. When the chicken starts to color, add the prawns and deglaze with a splash of white wine if desired.
6. Let the alcohol evaporate and continue cooking for a few minutes so that the prawns are cooked but still juicy. Season with salt and pepper to taste.
7. Meanwhile, cook the spaghetti in salted water following the cooking times indicated on the package to obtain al dente pasta.
8. Drain the spaghetti, reserving some cooking water.
9. Transfer the spaghetti to the pan with chicken and prawns, mixing well to combine the ingredients.
10. If necessary, add a little cooking water to keep the pasta soft and creamy.
11. Sprinkle with chopped parsley before serving.

Serve hot, perhaps with an additional sprinkle of fresh chili and a drizzle of raw oil.

Trivia

Stir-fried spaghetti with seafood ingredients and the addition of meat like chicken is a sort of fusion between Asian and Mediterranean cuisine. This recipe in particular, with an eye to Italy, mixes the aromaticity of garlic and chili with the full flavor of chicken and the delicate taste of the prawns.