Bistro Chicken And Pasta Recipes

BISTRO STYLE CHICKEN & PASTA

Steps:

• Heat a large cast iron frying pan. Add the sliced chicken into the dry pan. Sprinkle the chicken with the seasonings
• Allow a nice golden color to be achieved on both sides and cooked through, then drizzle with olive oil.
• Remove the chicken from the pan and set aside while cooking the sauce.
• Place the quartered onion, crushed garlic, sliced scallions, sliced sun-dried tomatoes and quartered tomatoes in a bowl and toss.
• Place the tossed vegetables in the heated cast iron pan and allow to slightly char. Add a drizzle of olive oil, lemon slices and all of the seasonings and toss. Add the wine and toss and cook down for a minute or two.
• Add the grilled chicken into the sauce and toss.
• Turn the heat off and cover the pan loosely.
• Heat a small cast iron pan and place the ½ red onion and ½ blub of crushed garlic. Sprinkle with the sugar and salt. Cook until a nice char is achieved and then drizzle with a bit olive oil, then set aside.
• Prepare the pasta as directed.
• Lift the pasta, allowing it to drain a bit as you lift it, then place into the sauce and toss.
• Prepare a large platter with a drizzle of olive oil. Place the pasta on the prepared platter.
• Garnish with the feta cheese, fresh parsley, sliced scallion and the grilled ½ onion and ½ bulb of garlic, fresh ground black pepper and a drizzle of olive oil.

BISTRO CHICKEN AND PASTA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.

BISTRO CHICKEN PASTA

Steps:

• Heat olive oil in a large skillet over medium heat. Meanwhile, combine 1 teaspoon salt, 1/2 teaspoon pepper and flour in a medium bowl. Lightly coat both sides of each chicken cutlets in the flour mixture, then shake the chicken over the bowl to remove excess flour. Working in batches, add chicken to the pan and cook through, about 4 to 5 minutes per side. Slice cooked chicken into bite-size pieces and set aside. Add butter and garlic to pan and cook for about 1 minute; add mushrooms. Season to taste with salt and pepper, and cook until mushrooms are tender and slightly golden-brown. Deglaze the pan with wine. Let simmer to reduce slightly, then add chicken stock, cream, parmesan, and sun-dried tomatoes. Let simmer to thicken slightly, about 2 to 3 minutes. Stir in cooked pasta, garnish with basil and season to taste with more salt and pepper.

BISTRO CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

BISTRO CHICKEN-PASTA SALAD

Steps:

• Combine all ingredients except chicken.
• Top with chicken.

BISTRO CHICKEN

Steps:

• Heat oil in large skillet.
• add onion and mushrooms, cook 5 minutes.
• stir in tomatoes, dressing and tomato paste, bring to boil.
• add chicken, cook on medium heat 15 minutes flip chicken cook additional 15 minutes.
• top with bacon.

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.