Garlic Butter Sauce

Back in the Cooking in America days, one of my go to chicken meals was to cover chicken breasts in Emeril's original BAM seasoning, 

sautee some sliced zucchini and squash with olive oil and garlic, and serve one of these great pasta side dishes:

Yes, I realize those instant pasta side dishes are probably full of preservatives and sodium and other really bad for you things, but I'm not gonna lie. I loved them. And I miss them.

So whipping up this little sauce for some pasta gave me a little hint of that former easy pasta side dish glory.

I brought along some of my Emeril's seasoning, so that's what I coated my chicken with, but you could use any kind of chicken seasoning you like - lemon pepper, Italian seasoning, or even just plain ol' salt and pepper. Slice the chicken into strips for quicker cooking, and cook in a drizzle of olive oil for about 4 minutes per side. I also ammended my previous zucchini/squash side, and sauteed zucchini, broccoli, and green beans in olive oil and garlic. This was the perfect little meal, and a great nod to my old America days.

Here's the garlic butter sauce recipe:

Garlic Butter Sauce

Original Recipe

1/3 cup olive oil

5-6 cloves of garlic, minced

3 TBS butter

1 TBS dried parsley (you can use fresh if it's available to you)

2 TBS Parmesan cheese

salt & pepper to taste

In a sauce pan or sautee pan, heat the olive oil and melt the butter over medium heat. Add garlic and cook for 3ish minutes, until translucent and fragrant, but not burnt. Add the parsley, salt & pepper. Pour over cooked pasta (enough for sides for 4 people, about 1/3 of a package of pasta). Stir in Parmesan cheese.