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
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
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!!
    Chicken Pasta Primavera-8-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes
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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
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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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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Spaghetti aglio e olio

Spaghetti aglio e olio poppopcooks.com

Spaghetti aglio e olio aka Spaghetti with Garlic and oil is an old Italian dish that originated in Napoli (Naples). In a traditional Italian meal it is one of the dishes that would be found in the Primo course. That is the course before the Secondo or main course. Well the world kept on turning and after a while the Primo course, which besides pasta might be Risotto or soup, started to become acceptable as a Contorno- or side dish- to the main course. But, never on the same plate. Well, in this day and age some people, me included, are prone to serve the pasta or risotto right on the same plate with the meat or fish main course like it appears in this post next to the Shrimp with Sun Dried Tomato sauce

Put a pot of water on at high for the spaghetti. When it comes to the size of the pot for the spaghetti you are better erring on the too big than too little. Salt the water just a little more than your your gut says to. When the water starts to boil cut the heat back to medium high and add the spaghetti. Kinda gently fold it in as the ends that are in the water get soft until you have it all under water. I use a pair of tongs and grab it and swirl it. Swirl it regularly as it cooks. Chop or slice-it’s up to you-6 good sized cloves of garlic. Put a pan on at medium low heat with about 6 tbsp. extra virgin olive oil. Add the garlic and as soon as the garlic starts to bubble add the parsley. A pinch of red pepper flakes if you want. Cut the heat back a little. You don’t want the garlic to turn brown, only soft and translucent.
  I bought this pan set 5 years ago and am still using it every day. It’s the best I have ever worked with. It’s very easy to use and clean.
Spaghetti aglio e olio2 poppopcooks.com

 

When the Spaghetti is just a little more firm then al dente add it to the pan. Don’t strain the spaghetti just use the tongs to transfer it without worrying about getting some of the pasta water in the pan. In fact add a tbsp. or 2 of the pasta water to the pan. It’ll thicken the oil a little. Add the parmesan cheese.

Spaghetti aglio e olio4 poppopcooks.com

 

Toss it all together and let the spaghetti finish cooking. It should take about minute or 2 to get as done as YOU want it. Toss it a few more times along the way.

Spaghetti aglio e olio3 poppopcook.com

 

Bon Appetit! Some Sautéed Spinach, a good Italian red wine and some of Poppop’s easy homemade bread all go great with this oh so easy and oh so good Spaghetti aglio e olio. Spaghetti aglio e olio poppopcooks.com

 

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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Put a pot of water on at high for the spaghetti. When it comes to the size of the pot for the spaghetti you are better erring on the too big than too little. Salt the water just a little more than your your gut says to. When the water starts to boil cut the heat back to medium high and add the spaghetti. Kinda gently fold it in as the ends that are in the water get soft until you have it all under water. I use a pair of tongs and grab it and swirl it. Swirl it regularly as it cooks. Chop or slice-it's up to you-6 good sized cloves of garlic. Put a pan on at medium low heat with about 6 tbsp. extra virgin olive oil. Add the garlic and as soon as the garlic starts to bubble add the parsley. A pinch of red pepper flakes if you want. Cut the heat back a little. You don't want the garlic to turn brown, only soft and translucent.
  2. When the Spaghetti is just a little more firm then al dente add it to the pan. Don't strain the spaghetti just use the tongs to transfer it without worrying about getting some of the pasta water in the pan. In fact add a tbsp. or 2 of the pasta water to the pan. It'll thicken the oil a little. Add the parmesan cheese. Toss it all together and let the spaghetti finish cooking. It should take about minute or 2 to get as done as YOU want it. Toss it a few more times along the way.
  3. Bon Appetit! Some Sautéed Spinach, a good Italian red wine and some of Poppop's easy homemade bread all go great with this oh so easy and oh so good Spaghetti aglio e olio. Now, wasn't that easy?
    Spaghetti aglio e olio poppopcooks.com
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