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.

That looks delicious Ann. Thanks for the ideas. This will jump start my brain.

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.

I'd probably make grilled shrimp and a tossed salad.

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

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.

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

ü 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 ý t. salt
ý t. paprika
ü t. chopped rosemary
dash white pepper
ý cup chicken broth
ü 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

Oh my goodness. Thank you all so very much for the suggestions. Such a generous group here.