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Recommendations request for what to serve with ...

WalnutCreek Zone 7b/8a

13 years ago

garlic and oil spaghetti. My mind is drawing a blank (this seems to be occuring more frequently, of late). Meat, vegetable, whatever comes to your minds, please.

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Comments (8)

User
13 years ago
We had Fettuccine Aglio E Oli for dinner the other night.

I served it this time with Roasted Italian Chicken. But I've also served it as a side with veal or chicken piccata.
WalnutCreek Zone 7b/8a
Original Author
13 years ago
That looks delicious Ann. Thanks for the ideas. This will jump start my brain.
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User
13 years ago
You are welcome Walnutcreek.

I posted the recipes for both the pasta and the chicken on the blog yesterday.

Also another easy and quick side is boneless chicken breasts, flattened, rubbed with garlic, salt, pepper and a squeeze of lemon juice (herbs of choice; oregano, basil, rosemary, etc..) and grilled. Takes just minutes to cook.
ruthanna_gw
13 years ago
I'd probably make grilled shrimp and a tossed salad.
jimster
13 years ago
Greens and beans. Cook escarole with olive oil, garlic and a little chicken stock. Combine with white beans, such as cannellini.

Greens and beans can be served as is or as a topping for pasta. For this I don't use spaghetti. I use small shells or orecchiette.

For a heartier dish (although I seldom need something heartier), chopped Italian sausage can be added.

Jim
Bumblebeez SC Zone 7
13 years ago
I usually have either grilled chicken, seared tuna or salmon with that. Fresh, roasted red peppers marinated in more olive oil and garlic, some sliced tomatoes.
ci_lantro
13 years ago
The spaghetti is a natural with baked/ roasted chicken & works as a substitute for baked potato side for just about any entree that you would normally serve baked potatoes.

DSII loves it and makes it often either as the entree or a side when he he has to make his own dinner after work...i.e. times when DH & I have other plans. Makes for a good quick lunch, too, with just a salad alongside.

I served it just last night with the Roasted Chicken and Artichokes recipe that loves2cook4six posted a couple of weeks ago.

Baked Chicken and Artichokes

ÃÂ¼ lb. small mushrooms
1 small onion, chopped fine
1 clove garlic, minced
3 lbs. chicken pieces, skin off
2 TB flour, I used organic Brown Rice flour to make it gluten free
1 ÃÂ½ t. salt
ÃÂ½ t. paprika
ÃÂ¼ t. chopped rosemary
dash white pepper
ÃÂ½ cup chicken broth
ÃÂ¼ cup sherry
1 can artichoke hearts, drained
Method

1. If using a clay pot, soak top and bottom in sink of water for 15 minutes. Drain. I soaked for an hour and a half and it was fine
2. If using covered casserole, lightly grease or spray with Pam.
3. Put mushrooms, onion, garlic in pot or casserole. Coat chicken pieces with a mixture of flour, salt, paprika, rosemary, pepper. Put chicken on top of vegetables. Pour in chicken broth and sherry.
4. Put lid on pot/casserole. If using clay pot, put in a cold oven and turn heat on to 450F (SURROUND in Miele). If using casserole, put in a preheated 375F oven. Bake 1 hour for either method.
5. Stir in artichokes gently after baking 1 hour. Bake 8-10 minutes more covered. Remove cover and bake 5-10 minutes more until chicken starts to crisp.
6. Serves 6
WalnutCreek Zone 7b/8a
Original Author
13 years ago
Oh my goodness. Thank you all so very much for the suggestions. Such a generous group here.

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