"Recipes are meant to be shared"...Ann Thibeault

Monday, May 13, 2013

Italian Roasted Chicken with Homemade Fettuccine

   Presalted Chicken breasts 
roasted with garlic cloves, rosemary and olives,
 drizzled with olive oil and the juice of a lemon.

I had some farm fresh egg yolks to use up, so I made pasta.
Hand rolled and hand cut.

Half  Fettuccine and half  Pappardelle.

Fettucine Aglio E Olio


Italian Roasted Chicken - PRINT RECIPE

Edited November 10th, 2006

This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens.

2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
Salt, pepper
Juice from one or two lemons
Lemon zest (optional)
Hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
Chicken broth


If using roasting chickens or game hens, split the birds down the back
and remove the back bone.

Place the chicken halves or pieces in the roasting pan.  Toss in the
garlic cloves and the sprigs of rosemary.  Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.

You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.

Roast in a 450°F

Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed.   When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
the chicken.

My favourite side with this chicken is Spaghetti Aglio E Olio


Pasta Aglio E Olio - PRINT RECIPE

1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley
Spaghetti/Linguine/Fettuccine

Bring water to boil and cook pasta.

While pasta is cooking, heat olive oil in skillet.  Add garlic and cook
on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.

Drain pasta and add to pan. Toss to coat with oil and sprinkle with
fresh ground black pepper and chopped parsley.  Serve as a side with
Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.

NOTE:  Cook some broccoli in the pasta water and cool in ice water.
Just before serving toss the broccoli with the garlic and oil and pour over pasta. Toss and serve.


3 comments:

  1. I would have loved to have this entire meal for dinner, but, leftovers were the order of the day.

    ReplyDelete
  2. How lovely with the fresh pasta.

    ReplyDelete
  3. Both dishes sound fantastic, especially with the use of homemade pasta.

    ReplyDelete

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