Olive Oil Chicken Spaghetti Recipes

TWELVE MINUTE PASTA TOSS

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat.
• Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.

TOMATO SPINACH CHICKEN SPAGHETTI

Steps:

• Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
• Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
• Add red pepper flakes, and salt over all of the ingredients in the skillet.
• Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
• Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
• Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
• Cook pasta according to package instructions, until al dente.
• Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
• Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
• At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

SPAGHETTI WITH OLIVE OIL AND GARLIC

Steps:

• Bring a large pot of water to a boil. Then add salt and put in the pasta. Stir well.
• In the meantime, combine the garlic and olive oil in a cold skillet and bring them to a gentle simmer. Cook them for about 6-7 minutes, until the garlic has softened and just started to brown.
• At this point, add about 1/2 cup of pasta water to stop the garlic from cooking further.
• Drain your spaghetti and add it to the skillet. Add the parsley, basil, and Parmesan. Then stir everything together nicely. If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.
• Serve this pasta garnished with freshly grated black pepper, chili flakes, fresh herbs, and/or Parmesan on top.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

BALSAMIC CHICKEN AND PASTA

Steps:

• Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
• Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
• While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
• Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through., Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.

GARLIC CHICKEN & PASTA IN OLIVE OIL

Steps:

• Cook pasta based on directions on box.
• In a large skillet, pour some of the olive oil to saute mushrooms and onions (med heat). Cube chicken and add to skillet when onions and mushrooms are almost complete (add more olive oil if needed to stop chicken from sticking). When chicken is almost done cooking, add spinach, minced garlic, garlic gomasio, and the rest of the olive oil. After chicken is cooked, turn heat to low and let sesame seeds and spinach heat up. Stir as needed.
• When the mixture is hot, add the pasta and mix. Serve on a plate and top with favorite cheese.

GARLIC OLIVE OIL PASTA WITH TOMATOES AND CHICKEN

Steps:

• In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
• Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
• In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden.
• Melt butter in a bowl in microwave, about 30 seconds.
• Toss pasta with chicken, butter, and garlic oil mixture.

OLIVE OIL CHICKEN SPAGHETTI

Steps:

• boil spaghetti in salted water.
• coat bottom of large skillet or wok (i use a wok) with olive oil.
• add minced garlic.
• heat over medium high until hot.
• add chicken.
• sprinkle on italian seasoning, poultry seasoning, and salt.
• cook through, stirring chicken frequently.
• when chicken is cooked through, add the butter, and about 3 tablespoons additional olive oil.
• when the butter and oil have melted together, drain spaghetti and toss with the chicken and oil/butter mixture. serve with hot garlic bread and a salad.

SPAGHETTI AND CHICKEN MEATBALL SOUP

Steps:

• In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
• In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
• Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.