Posts Tagged ‘quick sides’

Garlic and Olive Oil Vermicelli with Chicken and Fresh Basil

October 6, 2009
Galic and Olive Oil Vermicelli with Chicken

Galic and Olive Oil Vermicelli with Chicken

I was out for a bike ride with my family this evening about 5:30 when we decided we wanted to go to the gym and then run some errands afterwards…I hadn’t planed anything for dinner yet, but no trouble!  We needed to leave within an hour, which meant I had exactly 30 minutes to get supper on the table.  Plenty of time! 

On the menu tonight…

Garlic and Olive Oil Vermicelli with Baked Chicken and Fresh Basil, served with Salad and Parmesan Toast:  20 min

  1. Leftover baked chicken from Sunday dinner (always make double when cooking meat so you will have leftovers) – a couple minutes in the microwave and it’s ready to go.   Use whatever meat you have ready; pre-sliced and ready cooked ham and turkey are great to have on hand for just such occasions.  Warm a couple of slices per serving. 
  2. Pasta Roni Garlic and Olive Oil Vermicelli – cook on stove top according to package directions; ready in about 12-15 min from start to finish.
  3. Salad/Side– While pasta is cooking, prep your side dish – I threw together a quick salad of fresh spinach, feta cheese and grape tomatoes, drizzled with Greek Vinaigrette.  Use what you have on hand!  Any salad makings will do, or a pack of frozen brocoli florets or a can of  green beans thrown in the microwave with a little butter and seasoning. 
  4. Bread– if you happen to have frozen dinner rolls on hand, this would be perfect ( a friend turned me on to Sister Schubert’s and I love them!), otherwise use sandwich bread!  Brush sliced sandwich bread with a little olive oil or butter and toss in the toaster until golden; sprinkle with parmesan cheese and italian seasoning.
  5. Plate it all up and you are ready to go!  I happed to have fresh basil on hand, which is the perfect garnish for the chicken and really adds flavor to the dish.  It’s not a requirement though!  You could use crushed, dried herbs, thinly sliced sweet pepper, or just leave the chicken “naked”. 

This took me 20 minutes from walking into the kitchen to plated dinner ready to eat on the table, and almost no clean up in the kitchen.  The Key:  leftovers and quick (boxed) sides!