Browned Butter And Mizithra Cheese Pasta With Chicken Spinach And Herbs Recipes

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BROWNED BUTTER AND MIZITHRA CHEESE PASTA WITH CHICKEN, SPINACH AND HERBS



Browned Butter and Mizithra Cheese Pasta with Chicken, Spinach and Herbs image

It's so hard to find recipes with Mizithra cheese other than the typical browned butter, so here is a new twist on an old favorite! Great for summer evenings! I like to use a George Foreman® grill to cook the chicken.

Provided by wynter

Categories     Chicken Pasta

Time 41m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package linguine pasta
cooking spray
1 teaspoon seasoned salt, or to taste
3 skinless, boneless chicken breasts
¼ cup butter
1 cup chopped fresh spinach
¼ cup chopped fresh basil
3 sprigs fresh thyme, leaves removed
½ cup grated Mizithra cheese
¼ cup pine nuts
freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly.
  • Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes.
  • Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper.

Nutrition Facts : Calories 701 calories, Carbohydrate 100.9 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 5.4 g, Protein 37.2 g, SaturatedFat 10.3 g, Sodium 720.5 mg, Sugar 6.2 g

MIZITHRA BROWNED BUTTER PASTA



Mizithra Browned Butter Pasta image

The mizithra cheese adds a unique taste to this yummy dish!

Provided by Donna

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 3

1 pound spaghetti
1 cup butter
¾ pound Mizithra cheese

Steps:

  • Cook pasta in large pot of salted, boiling water until al dente. Drain.
  • When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 103.8 g, Cholesterol 98.5 mg, Fat 32.9 g, Fiber 4.8 g, Protein 15.1 g, SaturatedFat 19.2 g, Sodium 1425.7 mg, Sugar 9 g

MIZITHRA BROWNED BUTTER PASTA



Mizithra Browned Butter Pasta image

A Greek cheese made with the whey from Feta and Kefalotiri, along with sheep and cow's milk, which is used to enrich the cheese. It is sold both fresh and aged. Fresh Mizithra is soft, resembling cottage cheese and the aged is shaped like a large egg and is firm with a pungent aroma and mild flavor. The aged cheese, known as Xinomyzithra, makes a perfect grating cheese. Mizithra is also spelled Myzithra. If fresh mizithra is not available, ricotta can be used for a similar texture.

Provided by Rita1652

Categories     Cheese

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb pasta
1/2-1 cup butter or 1/2-1 cup olive oil
3 garlic cloves, minced
1/2 cup mizithra cheese, grated
1/2 cup parmesan cheese, freshly grated
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh Greek oregano

Steps:

  • Cook pasta in large pot of salted, boiling water until al dente. Drain.
  • When pasta is almost done, start slowly melting butter over medium heat until golden and bubbles subside. Saute garlic and toss pasta with butter garlic mixture. Sprinkle with cheese & herbs to taste. Sprinkle some fresh cracked black pepper. Enjoy!

Nutrition Facts : Calories 457.6, Fat 18.9, SaturatedFat 11.4, Cholesterol 48, Sodium 241.9, Carbohydrate 58, Fiber 2.7, Sugar 1.5, Protein 13.5

BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE



Brown Butter Spaghetti With Greek (Mizithra) Cheese image

I remember this as being the de facto side dish, with a salad, to any lamb dish I had growing up, in my Greek grandparents' house. I make it quite often, and have never had a recipe, so beware, the measurements may be a bit off. I sometimes don't add the garlic and oregano, but they do add a nice zing to the dish.

Provided by Lizzie-Babette

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup grated mizithra cheese
8 ounces spaghetti
4 tablespoons butter (do not substitute margarine, or to taste)
2 teaspoons minced garlic (optional)
2 teaspoons oregano (optional)
fresh ground black pepper, to taste

Steps:

  • Cook spaghetti until al dente.
  • Drain spaghetti and leave in colander or drainer.
  • Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
  • Stirring constantly, cook butter until it's a nice, light to medium brown.
  • Remove pan from heat.
  • Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
  • At this point, you can add a bit more butter if you like.
  • Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
  • Grind a bit of pepper over the dish and mix again.
  • Serve with extra mizithra and pepper.

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