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Okra and Chicken Spaghetti

3 from 1 vote
Author: Olive
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Ingredients (click ingredient to buy it)

  • CHICKEN TENDERS ABOUT 8 OUNCES, CUT INTO CHUNKS
  • 4 OKRA JULIENNED (SLICED DIAGONALLY)
  • 8 GARLIC CLOVES THE MORE THE MERRIER
  • 2 TEASPOONS RED PEPPER CHILLI FLAKES
  • 3 TABLESPOONS OLIVE OIL
  • 1/2 CUP WHITE WINE
  • SALT AND WHITE PEPPER TO TASTE
  • 1/2 CUP LIGHT CHEDDAR CHEESE
  • 1/2 CUP PARMESAN CHEESE
  • 30 GRAMS SWEET BASIL
  • SPAGHETTI ABOUT 14 OZ

Instructions

  • COOK SPAGHETTI IN A POT OF BOILING WATER SEASONED WITH SALT. DON’T OVERCOOK. MEANWHILE, HEAT A DEEP SKILLET OR FRYING PAN, ADD OLIVE OIL; ADD GARLIC CLOVES AND COOK UNTIL BROWNED, ADD THE OKRA AND CHICKEN SEASON WITH SALT AND PEPPER AND THEN ADD THE CHILLI FLAKES. ADD WHITE WINE AND SIMMER FOR ABOUT 5 MINUTES. ADD THE COOKED SPAGHETTI AND CHEDDAR CHEESE AND PARMESAN CHEESE. TOSS UNTIL WELL COMBINED, AND THEN ADD THE SWEET BASIL LAST AND COOK UNTIL THE BASIL IS JUST WILTED…AND THAT’S IT! SERVE WITH GARLIC BREAD.
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