Chicken Pasta Primavera – Quick and Easy – 25 Minutes

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Chicken Pasta Primavera is a…..

…….Quick and Easy weeknight meal that you can put together with just about any vegetables that you have on hand.

Primavera translated from Italian means springtime but Pasta Primavera originated by an Italian chef in New York City in the 1970’s.

Enough history let’s get your Chicken Pasta Primavera going.

Put the chicken tenders in the microwave to thaw out while you cut up the vegetables. When I rooted around in the fridge I found some broccoli, asparagus, string beans, carrots, tomatoes, garlic, some mushrooms leftover from our last batch  of chicken marsala and some onions. But, literally, any vegetable or vegetables will work.

Put a large skillet or sauté pan on at medium high and swirl in some olive oil. While it’s heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.

Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.

When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks.

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After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.

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Add the grated parmesan and stir it in to your Chicken Pasta Primavera then….

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…..serve it up!!

You just prepared  your Quick and Easy Chicken Pasta Primavera like a chef!!

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A chilled bottle of Pinot Grigio pairs up real good with Chicken Pasta Primavera.

 

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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
Ingredients
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Rating: 0
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Instructions
  1. Put a large skillet or sauté pan on at medium high swirl in some olive oil. While it's heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.
  2. Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.
  3. When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks. After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.
  4. Add the grated parmesan and stir it in to your Chicken Pasta Primavera then serve it up!!
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Garlic Shrimp and Broccoli – Quick and Easy – 25 minutes or Less

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Quick and Easy Garlic Shrimp and Broccoli….

…….is great served with your favorite pasta or potatoes. Gammy had hers gluten free with a microwaved “baked” potato topped with some of the garlic and oil from the shrimp and broccoli pan and…..

…..I had mine on top of some fettuccini pasta cooked al dente.

Put a pot of salted water on for your pasta. Add your pasta to the pot and when the water comes to a boil your pasta should be done.

That’s right you don’t have to wait for it to boil before you put in the pasta. Stir it a few times as it cooks to keep it from sticking together.

If it is done al dente before the shrimp and broccoli are ready just drain the water out and eyeball a couple of tablespoons of olive oil on top. Gently mix it up to get the pasta coated with the oil and put it on an idle back burner to keep warm.

If necessary, thaw out the shrimp in the microwave or in a bowl of water and if also necessary peel and detain them. But,, you can buy them peeled, deveined and not frozen in the fresh fish section of your grocery store.

Put a large skillet or sauté pan on at medium high and add enough olive oil to coat the bottom. 

When it gets heated up put in the broccoli. Sprinkle it with a little salt and pepper and toss it a few times as it cooks.

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You can substitute just about any vegetable that you want adjusting the cooking times as needed. For instance baby carrots or brussels sprouts will take longer than the broccoli and on the other extreme spinach will take even less time than the shrimp.

While the broccoli is cooking chop the garlic and when the broccoli has softened a little add the shrimp, butter and garlic to the pan. Squeeze in the lemon juice and add the white wine or chicken stock.

Push the broccoli aside as necessary to make room for the shrimp to lay on the bottom of the pan. After about a minute turn the shrimp over.

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Just about a minute on the other side for the shrimp. Toss it all together and serve it on top of your pasta. Your Garlic Shrimp and Broccoli is ready to enjoy. Bon Appetito! Of course with some freshly grated parmesan cheese on top and…..

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……a chilled bottle of Pinot Grigio to help set the mood.

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A quick, easy shrimp and broccoli dinner
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Cuisine Italian
Prep Time 10 Minutes
Cook Time 15 Minutes
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Cuisine Italian
Prep Time 10 Minutes
Cook Time 15 Minutes
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Rating: 5
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Instructions
  1. Put a pot of salted water on for your pasta. Add your pasta to the pot and when the water comes to a boil your pasta should be done. That's right you don't have to wait for it to boil before you put in the pasta. Stir it a few times as it cooks to keep it from sticking together. If it is done al dente before the shrimp and broccoli are ready just drain the water out and eyeball a couple of tablespoons of olive oil on top. Gently mix it up to get the pasta coated with the oil and put it on an idle back burner to keep warm.
  2. Put a large skillet or sauté pan on at medium high and add enough olive oil to coat the bottom. When it gets heated up put in the broccoli. Sprinkle it with a little salt and pepper and toss it a few times as it cooks.
  3. While the broccoli is cooking chop the garlic and when the broccoli has softened a little add the shrimp, butter and garlic to the pan. Squeeze in the lemon juice and add the white wine or chicken stock. Push the broccoli aside as necessary to make room for the shrimp to lay on the bottom of the pan. After about a minute turn the shrimp over.
  4. Just about a minute on the other side for the shrimp. Toss it all together and serve it on top of your pasta. Of course with some freshly grated parmesan cheese on top.
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Grilled Lamb Chops with Butter, Mint and Garlic – Quick and Easy – Gluten Free

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Grilled Lamb Chops with Butter, Mint and Garlic

I learned about this way to top off Grilled Lamb Chops years ago, back in New Jersey when I was working at a very high end kinda restaurant. The chef that I worked under taught me a lot of stuff that I still draw on. Mint goes good with a lot of things but it just seems like a natural with lamb. My grandma often had leg of lamb for the Sunday sit-down dinner and always had small dishes of mint jelly on the table to compliment the lamb.

Today’s kitchen gadget is actually a pair of Calphalon skillets. I have had mine for 6 years and use them almost every night. They are still in perfect shape and I highly recommend them.

You could have the potatoes and veggies doing their thing in the oven while the lamb chops are getting their treatment on the burner.

Turn on the oven and set at 400°F/204°C. Take the chops out of the fridge to let them lose some of the chill while you prep the potatoes and broccoli.

Grilled Lamb Chops poppopcooks.com quick and easy gluten freeLine a baking pan with aluminum foil and put the cut up potatoes and the broccoli florets in. Don’t worry if the broccoli is still a little frozen. It will catch up. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Gently stir it all up and repeat. Then in the oven it goes.

Grilled Lamb Chops Quick and easy Gluten Free poppopcooks.com

Melt some butter in the microwave and add the mint and garlic. Save some of the mint for garnish.

Grilled Lamb Chops quick and easy gluten free poppopcooks.comPut a  skillet on at medium high and add just enough olive oil to coat the bottom. While it’s heating up lightly salt and pepper both sides of the chops. When the pan is hot add the chops. Spoon 1/2 of the mint mixture over the lamb chops.

Grilled Lamb Chops-5-poppopcooks.comGive them about 3-4 minutes (depending on their thickness) and turn them over. Spoon the remaining butter mix on top. When that side is done turn them over briefly to get the topping cooked a little. The veggies will be done by now.

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So enjoy this real tasty quick and easy dinner. Pinot Noir went great with ours.

Grilled Lamb Chops quick and easy gluten free- poppopcooks.com

 

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Grilled Lamb Chops with Butter, Mint and Garlic - Quick and Easy - Gluten Free BigOven - Save recipe or add to grocery list Yum
Grilled lamb chops with a mint, garlic and butter topping.
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Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Turn on the oven and set at 400°F/204°C. Take the chops out of the fridge to let them lose some of the chill while you prep the potatoes and broccoli.
  2. Line a pan with aluminum foil and put the cut up potatoes and the broccoli florets in. Don't worry if the broccoli is still a little frozen. It will catch up. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Gently stir it all up and repeat. Then in the oven it goes.
  3. Melt some butter in the microwave and add the mint and garlic. Save some of the mint for garnish. Put a skillet on at medium high and add just enough olive oil to coat the bottom. While it's heating up lightly salt and pepper both sides of the chops. When the pan is hot add the chops. Spoon 1/2 of the mint mixture over the lamb chops. Give them about 3-4 minutes (depending on their thickness) and turn them over. Spoon the remaining butter mix on top. When that side is done turn them over briefly to get the topping cooked a little. The veggies will be done by now.
  4. So enjoy this real tasty quick and easy dinner. Pinot Noir went great with ours.
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Chicken Rice and Broccoli – One Pan – 30 Minutes

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Chicken Rice and Broccoli – One Pan – 30 Minutes

You will have another quick, easy and delish one pan meal on the table in 30 minutes. Here we go!

Put a large skillet on at medium high and eyeball about 3-4 tablespoons of olive oil into it. Cut up the chicken breasts or tenders into about 1″ cubes and put them in the pan. Sprinkle them with salt and pepper. Stir the chicken up occasionally as it cooks.

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Take your broccoli florets out of the fridge, cut the onion into strips and chop up the garlic.

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When the chicken has just started to brown add the veggies to the pan.

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When the onion strips start to get translucent add the minute rice, butter and the chicken broth.

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Bring the liquid up to a fast simmer then lower the heat just enough to maintain the simmer. Stir it often as it cooks and add more broth or water if necessary. The rice should be ready in about 8-10 minutes. When it is as soft or as firm as YOU like it mix in the grated parmesan cheese and serve it up! We like this quick and easy one pot meal and I bet you and your gang will too.

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BTW any leftovers will make great lunch tomorrow or in the freezer for a weeknight nuke it no brainer.

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Pinot Grigio rounded things out real nice for us.

 

 

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Chicken, Broccoli and Rice in one pot - 30 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Put a large skillet on at medium high and eyeball about 3-4 tablespoons of olive oil into it. Cut up the chicken breasts or tenders into about 1" cubes and put them in the pan. Sprinkle them with salt and pepper. Stir the chicken up occasionally as it cooks.
  2. Take your broccoli florets out of the fridge, cut the onion into strips and chop up the garlic. When the chicken has just started to brown add the veggies to the pan. When the onion strips start to get translucent add the minute rice, butter and the chicken broth.
  3. Bring the liquid up to a fast simmer then lower the heat just enough to maintain the simmer. Stir it often as it cooks and add more broth or water if necessary. The rice should be ready in about 8-10 minutes. When it is as soft or as firm as YOU like it mix in the grated parmesan cheese and serve it up!
Recipe Notes

If you are using frozen broccoli florets, don't worry about it, just take them out of the freezer first thing and then go ahead with the chicken.

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