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.

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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.

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

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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
Ingredients
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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!!!
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One Pot Weeknight Chicken Dinner – Quick and Easy – 25 Minutes

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 One Pot Weeknight Chicken Dinner will be….

 ….real good on the weeknight that you make it and also the leftovers will be great as a lunch at work or as a “weeknight nuke it no brainer” on one of those nights when you just don’t feel like cooking.

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A lot of my readers are working moms and/or dads so I hope, no I’ll bet, that  this recipe helps.

It’s quick,  easy, and delish!

First get out your dishwasher safe cutting board and cut up the chicken. In the pursuit of quick and easy I just thawed out some tenders in the microwave and cut them into pieces.

Put a large skillet or sauté pan on at medium high and swirl in enough olive oil to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook.

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When they have browned add the carrots, salt, pepper and dried basil.

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Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.

Add the broth and let it come up to a fast simmer. Then…

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…..put in the gnocchi.  Stir a few more times until the gnocchi starts to float, 2-3 minutes. You could use cut up potatoes or some small piece pasta like penne or rigatoni instead of gnocchi. Just put it in at the same time as the broth.

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Then add the peas.

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Mix the peas in and when broth starts to simmer again throw in the grated parmesan.

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Stir in the parmesan and it’s ready to enjoy! Top it off with a little more grated parmesan when you serve it. 
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A nice chardonnay goes along real good with your One Pot Weeknight Chicken Dinner.

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Chicken, Gnocchi and Veggies all in one pot and in 25 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Instructions
  1. First get out your dishwasher safe cutting board and cut up the chicken. Put a large skillet or sauté pan on at medium high and swirl in enough olive oil in to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook. When they have browned add the carrots and the salt, pepper and dried basil. Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.
  2. Add the broth and let it come up to a fast simmer. Then put in the gnocchi. Stir a few more times until the gnocchi starts to float.
  3. Then add the peas. Mix the peas in and when broth starts to simmer again throw in the grated parmesan. Stir in the parmesan and it's ready to enjoy! Top it off with a little more grated parmesan.
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One Skillet Chicken Dinner with Peppers and Onions – Quick and Easy

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One Skillet Chicken Dinner with Peppers and Onions…..

………..is a nice twist on the old traditional Italian Sausage and Peppers. Here is our previously posted Sausage and Peppers recipe.

This time you will be making your whole meal in one skillet and in less than 30 minutes.

So here you go.

First put your skillet on at medium high with just enough olive oil to coat the bottom. Cut up the potatoes and put chicken tenders and the potatoes in the skillet. Drizzle with salt and pepper.One Skillet Chicken Dinner-poppopcooks.com-quick and easy-one pot-one pan-gluten free-paleo

Give the chicken tenders about 3 minutes a side. Stir the potatoes a few times as the chicken cooks. While the chicken and the potatoes are cooking cut up the pepper, onion and the garlic When the second side of the chicken has cooked add the rest of the veggies. Drizzle with a little salt and pepper again.

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Stir everything a few times as it all cooks and when the peppers and onions are done the way that YOU like them put it on the dinner plates and serve up your One Skillet Chicken Dinner. Bon Appetito!!

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Chianti of course!!

 

 

 

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Prep Time 5 minutes
Cook Time 20 minutes
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Prep Time 5 minutes
Cook Time 20 minutes
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Instructions
  1. First put your skillet on at medium high with just enough olive oil to coat the bottom. Cut up the potatoes and put chicken tenders and the potatoes in the skillet. Drizzle with salt and pepper. Give the chicken tenders about 3 minutes a side. Stir the potatoes a few times as the chicken cooks.
  2. While the chicken and the potatoes are cooking cut up the pepper, onion and the garlic When the second side of the chicken has cooked add the rest of the veggies. Drizzle with a little salt and pepper again. Stir everything a few times as it all cooks and when the peppers and onions are done the way that YOU like them put it on the dinner plates and serve up your One Skillet Chicken Dinner. Bon Appetito!!
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Chicken Piccata with Roasted Vegetables – Quick and Easy – 30 Minutes – Gluten Free

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Chicken Piccata…..

……..is an easy dish to prepare and it’s delicious! It’s one of those meals that we don’t order in a restaurant because we can make it better at home and so can you!!

Today’s tip……When you chop up onions or garlic chop up a good bit more than you need and put the extras into zip-lic bags. Store them in the freezer to make your future quick and easy meals even quicker and easier.

Now,, back to your Chicken Piccata with Roasted Vegetables. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some brussels sprouts, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 – 20 minutes.

Chicken Piccata with Roasted Vegetables-poppopcooks.com-quick and easy-gluten free

Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done  before the Chicken Piccata is just turn off the oven and they will stay warm for you.

Chicken Piccata-4-poppopcooks.com-Roasted Vegetables-quick and easy-gluten free

Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F  on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

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Add the white wine – or chicken broth – and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer.

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Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!

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Santa Margarita Pinot Grigio goes along great!

 

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A traditional Italian Sautéed chicken filets recipe with lemon, garlic and capers flavors.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Chicken Piccata
Roasted Veggies
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Chicken Piccata
Roasted Veggies
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Instructions
Roasted Veggies
  1. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some broccoli, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 - 20 minutes. Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Chicken Piccata
  1. Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
  2. Add the white wine - or chicken broth - and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
    Chicken Piccata-7-poppopcooks.com-quick and easy-gluten free-main course
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