Spaghetti Aglio e Olio with Chicken

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Spaghetti Aglio e Olio is….

…… both the most popular and the simplest to make Italian Pasta dish. It has it’s roots in Naples but has spread all over Italy and now the world.

The dish is made by lightly sautéing sliced, minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti or linguini.

Chopped parsley can also be added along with grated parmesan or pecorino cheese.

Growing up in North Jersey I always heard it pronounced “allia-ool” due to the influence of Southern Italian pronunciation in the area. But when I spent a little time in Naples I got corrected by the locals, loudly and with glares for mis pronouncing their Aglio e Olio.

We have it in our house as a side dish and sometimes as a main dish with shrimp or with chicken, like tonight.

Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.

Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8″ deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Cook it until it is browned and firm.

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While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine.

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When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You’re going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.

Spaghetti Aglio e Olio with Chicken-3-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

You don’t want the garlic to turn brown so let’s have it  just light golden and translucent – 2-3 minutes.

If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn’t stick together.

As soon as the garlic is ready add the pasta – with the little bit of water that you left in the pot –  to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish.  Gently stir it all together.

Spaghetti Aglio e Olio with Chicken-4-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!

Spaghetti Aglio e Olio with Chicken-5-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

A little salad or some sautéed spinach as tonights veggie and some of Poppop’s easy homemade bread are real easy multi tasks and would go along great. 

And some good Chianti of course!

 

 

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Sautéed chicken and garlic mixed with spaghetti or linguini.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Rating: 0
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Instructions
  1. Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.
  2. Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8" deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Stir it a few times and cook it until it is browned and firm.
  3. While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine. When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You're going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.
  4. You don't want the garlic to turn brown let's have it just light golden and translucent - 2-3 minutes. If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn't stick together. As soon as the garlic is ready add the pasta - with the little bit of water that you left in the pot - to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish. Gently stir it all together.
  5. You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!
    Spaghetti Aglio e Olio with Chicken-5-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes
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Alfredo Sauce with Fettuccine and Shrimp

  Alfredo Sauce with Fettuccine and Shrimp is Easy! 

When it was first done, hundreds of years ago, Fettuccine Alfredo was just pasta with melted butter and parmesan cheese. I had it like that myself a few times growing up in New Jersey and I still make it that way sometimes. Then the world turned and it had to have “Alfredo sauce” included to the extent that it’s now what we all think of when we see or hear of Fettuccine Alfredo.

Ya gotta do it for yourself. It’s so easy and so good. Or, you could buy some ready to go Alfredo sauce in the store on your way home.

Shh,,I won’t tell on you.

Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the  around so that won’t stick together and stir it occasionally as it cooks.

While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. 

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Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.

Alfredo Sauce-2-poppopcooks.com-shrimp alfredo-fettuchini alfredp recipe-alfredo recipe-fettuchini alfredo

When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. 

Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce.

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Serve it up!

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With some good pinot grigio or maybe a nice chianti. Chianti wouldn’t be a sacrilege with a shrimp dish, would it?

Also, of course, some of poppop’s,,,,,,er,,,,YOUR homemade bread.

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Alfredo Sauce with Fettuccine and Shrimp.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the around so that won't stick together and stir it occasionally as it cooks.
  2. While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side.
  3. Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.
  4. When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce. Serve it up!
    Alfredo Sauce-5-poppopcooks.com-shrimp alfredo-fettuchini alfredp recipe-alfredo recipe-fettuchini alfredo
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Quick Easy Italian Sausage Dinner

Quick Easy Italian Sausage Dinner-2-poppopcooks.com

You can find tons of different ways to enjoy Italian Sausage. From sausage and peppers to calzones and everything in between. This recipe is a quick and easy version of the traditional sausage with marinara sauce and pasta. We had our favorite fast veggie with our Quick Easy Italian Sausage Dinner. Here’s that recipe Oven baked Zucchini. First get some of the best Italian sausage that is available in your neck of the woods. Here in Texas we go with this old standby. There is almost always some in our freezer. Back in North Jersey there were lots of real good Italian deli’s that made their own and, wow, were they good.

Quick Easy Italian Sausage Dinner-5-poppopcooks.com

Poke holes in the sausage so that the juices can run off when they start to cook.

Quick Easy Italian Sausage Dinner-6-poppopcooks.com

Put a pot of salted water on for the pasta. You could even cook the pasta in the skillet with the sausage. When you add the sauce add the pasta. It works best that way with a short pasta like penne or rigatoni. Put a large skillet on at medium high and eyeball just enough olive oil to lightly coat the bottom of the pan. Put the sausage in. Brown them well on each side. About 3-4 minutes a side.

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When the sausage is browned and firmed up move them to your cutting board and cut them in half lengthwise.

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Put them back in the pan with the flat side down.

Quick Easy Italian Sausage Dinner-9-poppopcooks.com

Add the sauce and bring it to a simmer then lower the heat just enough to maintain a fast simmer. Move the sausage around a few times as it finishes cooking in the sauce. About 8-10 minutes.

Quick Easy Italian Sausage Dinner-11-poppopcooks.com

Your pasta will be done so you now can enjoy your Quick Easy Italian Sausage Dinner. Bon Appetito!

Quick Easy Italian Sausage Dinner-2-poppopcooks.com

Chianti of course! If it’s a special occasion then how about a nice Barolo.

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Italian sausage cooked in tomato sauce served with pasta.
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Cuisine Italian
Main Course Sunday Dinners
Prep Time 5 minutes
Cook Time 25 minutes
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Ingredients
Cuisine Italian
Main Course Sunday Dinners
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Poke holes in the sausage so that the juices can run off when they start to cook.
  2. Put a pot of salted water on for the pasta. You could even cook the pasta in the skillet with the sausage. When you add the sauce add the pasta. It works best that way with a short pasta like penne or rigatoni.Put a large skillet on at medium high and eyeball just enough olive oil to lightly coat the bottom of the pan. Put the sausage in. Brown them well on each side. About 3-4 minutes a side.
  3. When the sausage is browned and firmed up move them to your cutting board and cut them in half lengthwise. Put them back in the pan with the flat side down. Add the sauce and bring it to a simmer then lower the heat just enough to maintain a fast simmer. Move the sausage around a few times as it finishes cooking in the sauce. About 8-10 minutes.
  4. Your pasta will be done so you now can enjoy your Quick Easy Italian Sausage Dinner. Bon Appetito!
    Quick Easy Italian Sausage Dinner-2-poppopcooks.com
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Lemon Parsley Garlic Pan Seared Salmon

Lemon Parsley Garlic Pan Seared Salmon – You will have it on the table in under 30 minutes. Along with the pasta and veggie which tonight is a combo of our two favorites, rigatoni pasta aglio e olio and sautéed spinach.

THE VEGGIES – First let’s cut up the vegetables. Zest the lemons then quarter the lemons. Coarsely chop up the garlic and the parsley. If you are going to also do the aglio e olio and the sautéed spinach combo, double the garlic.

Lemon Parsley Garlic Pan Seared Salmon-poppopcooks.com

 

THE PASTA AND SPINACH – Put a large skillet or saute’ pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You’re better off with a little too much oil than too little so don’t be shy with the evoo. Add the garlic and keep an eye on it. You don’t want to let the garlic get brown but you do want it to cook and get soft so keep the heat low.  Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it’s just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don’t worry about getting some of the pasta water in with the garlic and oil, that’s a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).

Lemon Parsley Garlic Pan Seared Salmon-4

 

 

THE SALMON – Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.

Pan Seared Salmon-4-poppopcooks.com

 

Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.

Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.

Lemon Parsley Garlic Pan Seared Salmon-3-poppopcooks.com

Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley.  Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!

 

Lemon Parsley Garlic Pan Seared Salmon-6-poppopcooks.com

 

THE PASTA AND SPINACH – When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don’t let it get mushy.

Lemon Parsley Garlic Pan Seared Salmon-5-poppopcooks.com

 

Squeeze some lemon juice onto it and serve it up.  With little grated parmesan cheese of course. Bon Appetit!

Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com

 

We had a nice crisp, dry Italian Vermentino with this fantastic quick and easy meal.

 

 

 

 

 

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Sautéed Salmon served with a pasta and spinach side.
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Prep Time 10 minutes
Cook Time 15 minutes
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Salmon
Pasta and Spinach
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
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Rating: 0
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Instructions
Salmon
  1. THE SALMON - Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.
  2. Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.
  3. Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.
  4. Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley. Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!
Pasta and Spinach
  1. THE PASTA AND SPINACH - Put a large skillet or saute' pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You're better off with a little too much oil than too little so don't be shy with the evoo. Add the garlic and keep an eye on it. You don't want to let the garlic get brown but you do want it to cook and get soft so keep the heat low. Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it's just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don't worry about getting some of the pasta water in with the garlic and oil, that's a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).
  2. When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don't let it get mushy.
  3. Squeeze some lemon juice onto it and serve it up. With little grated parmesan cheese of course. Bon Appetit!
    Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com
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