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1. Slice the chicken breast into thin bite-size strips and season with salt, black pepper, and half of the oregano. Dice the onion and mince the garlic.
2 pieces Chicken breast,
1 piece Yellow onion, diced,
4 clove Garlic,
1 tsp Dried oregano,
1 tsp Salt,
0.5 tsp Black pepper
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2. Heat the olive oil in a large deep skillet over medium-high heat. Sear the smoked sausage rounds for 3 to 4 minutes until browned at the edges, then remove to a plate, leaving the rendered fat in the pan.
8 oz Smoked sausage, sliced into rounds,
2 tbsp Olive oil
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3. Add the seasoned chicken to the same skillet in a single layer and cook 5 to 6 minutes, stirring occasionally, until golden and cooked through to 74°C (165°F). Remove to the plate with the sausage.
2 pieces Chicken breast
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4. Bring a large pot of water to a boil and salt it generously so it tastes like mild seawater. Meanwhile, reduce the skillet heat to medium and cook the onion for 4 to 5 minutes until softened and lightly golden.
1 piece Yellow onion, diced,
1 tsp Salt,
3 L Water for pasta
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5. Stir in the garlic, chili flakes, and remaining oregano and cook 30 seconds until fragrant. Pour in the spaghetti sauce, scraping up the browned bits, and simmer gently for 8 minutes until slightly thickened.
3 cup Spaghetti sauce,
4 clove Garlic,
1 tsp Dried oregano,
0.5 tsp Chili flakes
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6. Return the chicken and sausage with any juices to the sauce and simmer 2 minutes to meld the flavors.
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7. Cook the spaghetti in the boiling water 1 to 2 minutes less than the package directions until just al dente. Reserve 1 cup of the starchy pasta water, then drain without rinsing.
12 oz Dried spaghetti noodles
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8. Add the drained spaghetti to the skillet with a splash of pasta water and toss over medium heat for 1 to 2 minutes until the sauce clings to every strand, adding more pasta water if needed. Taste and adjust the seasoning, then serve hot.
