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.

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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
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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Chicken Parmesan – Quick and Easy – 30 Minutes

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Chicken Parmesan…..

………is a traditional Italian recipe that uses just a few ingredients. It’s a great way to quickly and easily come up with a restaurant quality meal on a busy weeknight. 

We really like it and often serve it up for guests and it always goes over great.

I found these pre trimmed and portion size breasts that eliminate the trimming and hammering process. You just thaw them in the microwave and you are ready to go.

Chicken Parmesan-8-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken

Just go with tenders if that’s all that you have on hand. It will still turn out great.

If you don’t make your own marinara sauce – Poppop’s==> recipe – just get some off the shelf at your grocery store. I recommend Biutoni.

Here is a 3 ingredient 30 minute recipe for marinara sauce from a really good book of simple traditional Italian recipes called Essentials of Classic Italian Cooking. I have it in my iPad and often refer to it .

Set your oven at 350°F/177°C. Put a skillet on at medium high and swirl just enough olive oil to coat the bottom.

If your chicken is frozen thaw it out in the microwave oven. While it’s thawing slice up or grate the mozzarella or use some of the pre shredded stuff.

Salt and pepper both sides of the chicken and….

Chicken Parmesan-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken

…….fry in the skillet just enough to sear the outside. They are going to cook some more in the oven.

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In a shallow bowl or baking sheet spread a little of the marinara sauce. Then……

Chicken Parmesan-3-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken

……… lay the chicken out in the bowl – or pan – and top it with marinara sauce. A thicker layer than you have on the bottom.

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Put on a layer of the mozzarella and just barely get it coated with a tiny bit of marinara just to keep it from getting any burnt crusty patches.

Then a generous layer of grated parmesan cheese, Sprinkle the dried basil, and lightly drizzle with some good extra virgin olive oil.

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Then, into the oven it goes until the liquid on the bottom of the dish is bubbling and the cheese has melted. About 8 – 10 minutes. Then serve up and enjoy your Chicken Parmesan!

Buon Appetito!

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Chianti fo course!  And, some of Poppop”s homemade bread for dipping.

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Boneless chicken fillets pan fried and topped with marinara sauce and mozzarella cheese then finished in the oven.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. If your chicken is frozen thaw it out in the microwave oven. While it's thawing slice up or grate the mozzarella or use some of the pre shredded stuff. Salt and pepper both sides of the chicken and fry in the skillet just enough to sear the outside. They are going to cook some more in the oven.
  2. In a shallow bowl or baking sheet spread a little of the marinara sauce. Then lay the chicken out in the bowl - or pan - and top it with marinara sauce. A thicker layer than you have on the bottom. Chicken Parmesan-4-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken Put on a layer of the mozzarellaI and just barely get it coated with a tiny bit of marinara just to keep it from getting any burnt crusty patches. Then a generous layer of grated parmesan cheese, Sprinkle the dried basil, and lightly drizzle with some good extra virgin olive oil. Chicken Parmesan-5-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken Then, into the oven it goes until the liquid on the bottom of the dish is bubbling and the cheese has melted. About 8 - 10 minutes. Then serve up and enjoy your Chicken Parmesan! Buon Appetito!
  3. Put on a layer of the mozzarella and just barely get it coated with a tiny bit of marinara just to keep it from getting any burnt crusty patches. Then a generous layer of grated parmesan cheese, Sprinkle the dried basil, and lightly drizzle with some good extra virgin olive oil. Then, into the oven it goes until the liquid on the bottom of the dish is bubbling and the cheese has melted. About 8 - 10 minutes. Then serve up and enjoy your Chicken Parmesan! Buon Appetito!
    Chicken Parmesan-6-poppopcooks.com-chicken parmesan recipe-easy chicken parmesan-easy chicken parmesan recipe chicken recipes-quick and easy recipes-parmesan-chicken
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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.

Chicken Piccata-2-poppopcooks.com-quick and easy-gluten free

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.

Chicken Piccata-3-poppopcooks.com

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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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!!
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Grilled Lamb Chops with Butter, Mint and Garlic – Quick and Easy – Gluten Free

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

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.

Grilled Lamb Chops-7-poppopcooks.com

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 a mint, garlic and butter topping.
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Prep Time 10 minutes
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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.
    Grilled Lamb Chops quick and easy gluten free- poppopcooks.com
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