• Begin by cooking the spaghetti, thin spaghetti or angel hair to al dente. Once al dente, remove at least 1/3 cup of the spaghetti water and drain the pasta. Rinse the spaghetti with cold water to stop the cooking and set aside.
• Next, in the same cooking pan or nonstick, fry seasoned chicken thighs or breasts in EVOO. Once cooked throughout, remove from the heat and set aside.
  

Building the Aglio e Olio and Finishing the Dish

• In the same pan with all that lovely chicken fond, i.e. brown flavor bits stick to the bottom of the pan, add the EVOO on medium heat. Add the red pepper flakes, garlic and tomatoes and infuse the oil with those delicious flavors.
  
• Once aromatic, add the white wine and lemon juice and cook for another 3-4 minutes to remove the alcohol. Make sure you scrape the bottom of the pan to ensure all that chicken fond has been infused into the sauce.
  
• Add the chicken back to the pan and move around in the sauce for 1-2 minutes.
  
• Now, the parsley and lemon zest.
  
• Toss together and add the scratching spaghetti water to bring the sauce together.
  
• Plate and serve warm, enjoy and cheers 🥂!