Sautéed Garlic Chicken with Fettuccine Aglio e Olio
Sautéed Garlic Chicken with Fettuccine Aglio e Olio. It sounds complicated. But it it is actually very quick and easy. I promise. Like 25 minutes max.
Legend has it that Spaghetti Aglio e Olio originated in Rome in the early 1800s. Then spread all over Italy with other provinces claiming that it originated with them. But the Italian Academy of Cuisine officially listed it as a typical dish of Lazio. Which is the province that Rome is the capitol of.
Here is our simple Spaghetti Aglio e Olio recipe. We really like it and have done it with shrimp as well as with chicken.
Tonight we had it with chicken breasts sautéed in olive oil, garlic and white wine. And the pasta of the day is fettuccine. It turned out to be a delicious and very easy Italian weeknight dinner.
Today’s Tip
Marinating is easier if you use a plastic zip loc bag. It’s easy to turn the food over and the cleanup is just throw the bag in the trash.
Let’s cook up our Sautéed Garlic Chicken with Fettuccine Aglio e Olio.
Put a skillet on at medium high and add the lemon juice and just enough olive oil to cover the bottom..
Put a pot of water on for the fettuccine. Salt it and add the fettuccine. As the water heats up the fettuccine will soften and cook. As the pasta softens swirl it around with tongs and get it all down into the water. Cook the fettuccine until it is still a little more firm than al dente. It’s going to finish in the skillet. If it is ready before the chicken is just drain all but about a tablespoon of the water and put the pot on an idle back burner.
Salt and pepper the chicken filets and after the oil has heated up add them to the skillet. Depending on the thickness they will take about 2-4 minutes a side. When they are firm to a poke or read 165° on a meat thermometer put them aside to a dish that will catch the drippings.
While the chicken and the fettuccine are cooking chop up the garlic and the parsley (if you are using fresh parsley).
After you remove the chicken to their dish reduce the heat on the skillet to medium and add the butter, garlic and the parsley.
When the garlic has softened and just barely starting to get brown on the edges add the white wine. And when the wine comes up to a simmer return the chicken and the drippings to the skillet.
Spoon the liquid and the garlic on the filets as they heat back up. Make room for the fettuccine and add it to the skillet with about a tablespoon of the water that it cooked in. That starchy water will help thicken the sauce.
Turn over the chicken and the fettuccine a few times as they get warm again. When the pasta is al dente and the chicken has warmed back up put it all on the serving plates. Spoon that good butter, garlic and wine combo from the skillet onto the chicken and pasta.
Enjoy your Sautéed Garlic Chicken with Fettuccine Aglio e Olio.
Oh, and also enjoy the rest of that bottle of white wine.
Here is another easy and very good pasta recipe.
and another quick and easy chicken recipe.
Sauteed garlic Chicken
Ingredients
- olive oil
- 2 boneless skinless chicken breasts
- salt and pepper to tast
- 1/3 pound fettuccine or any pasta of your dhoice
- 1/2 fresh lemon
- 2 tbsp chopped fresh garlic
- 2 tbsp chopped fresh parsley or 1 tbsp dried
- tbsp butter
- 3/4 cup white wine
Instructions
- Put a skillet on at medium high and add the lemon juice and just enough olive oil to cover the bottom.
- Put a pot of water on for the fettuccine. Salt it and add the fettuccine. As the water heats up the fettuccine will soften and cook. As the pasta softens swirl it around with tongs and get it all down into the water. Cook the fettuccine until it is still a little more firm than al dente. It’s going to finish in the skillet. If it is ready before the chicken is just drain all but about a tablespoon of the water and put the pot on an idle back burner.
- Salt and pepper the chicken filets and after the oil has heated up add them to the skillet. Depending on the thickness they will take about 2-4 minutes a side. When they are firm to a poke or read 165° on a meat thermometer put them aside to a dish that will catch the drippings.
- While the chicken and the fettuccine are cooking chop up the garlic and the parsley (if you are using fresh parsley).After you remove the chicken to their dish reduce the heat on the skillet to medium and add the butter, garlic and the parsley. When the garlic has softened and just barely starting to get brown on the edges add the white wine. And when the wine comes up to a simmer return the chicken and the drippings to the skillet.
- Spoon the liquid and the garlic on the filets as they heat back up. Make room for the fettuccine and add it to the skillet with about a tablespoon the water that it cooked in. That starchy water will help thicken the sauce.
- Turn over the chicken and the fettuccine a few times as they get warm again. When the pasta is al dente and the chicken has warmed back up put it all on the serving plates. Spoon that good butter, garlic and wine combo from the skillet onto the chicken and pasta.
