Chicken And Beet Pasta Recipes

CHICKEN WITH GINGER BEET NOODLES

Steps:

• Preheat the oven to 450 degrees F. Fill a large pot with 1 inch of water and set a steamer basket inside; bring to a boil. Place the beet noodles in the steamer basket, cover and cook until tender but still holding their shape, 15 to 20 minutes. Transfer to a large bowl and set aside until ready to serve. Whisk 2 tablespoons rice vinegar, the soy sauce and half each of the ginger, garlic and serrano in a small bowl; set the dressing aside.
• Season the chicken on both sides with salt and pepper. Heat 2 tablespoons sesame oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on both sides but not cooked through, about 6 minutes. Transfer the skillet to the oven and roast until cooked through, about 10 minutes. Transfer the chicken to a cutting board and let rest.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in the same skillet over medium-high heat. Add the mushrooms; cook, stirring, until browned, 8 to 10 minutes. Season with salt and pepper. Add the remaining ginger, garlic and serrano and cook, stirring, until tender, about 1 minute. Deglaze the pan with the remaining 1 tablespoon vinegar and 3 tablespoons water.
• Toss the beet noodles with the ginger dressing; divide among plates and top with scallions and mint. Slice the chicken and add to the plates. Top with the mushroom mixture.

CHICKEN AND BEET PASTA

Steps:

• Coat the Chicken Breasts in Salt and Pepper.
• Boil a salted pot of water for the pasta.
• Heat Olive Oil in a skillet. Sautee the chopped red onion until it is translucent.
• Add garlic and Chicken Breasts to the hot oil and cook the Chicken on medium-high heat until the juices run clear.
• Remove the chicken from the pan and set aside. Reduce heat to medium.
• Add the White Wine, and bring to a simmer. Make sure and stir all the yummy juices and white wine together. Meanwhile slice (if you haven't already) the beets.
• Add the beets to the skillet and continue to simmer for another 3 minutes.
• Add the Pasta to the boiling water. By the time the pasta is done, so should the rest of your meal!
• Cut or shred the chicken into bite-sized pieces. (About 1" squares).
• Add the chicken and cook with the beet mixture for another 3-5 minutes until the chicken has warmed.
• Drain the pasta. (If it isn't ready yet, don't worry. Your chicken will continue to simmer, and will continue to incorporate the flavors from the skillet and will be just fine until the pasta is done!).
• Portion pasta out in bowls and top with the chicken and beet mixture.
• Enjoy!

CREAMY BEET PASTA

Steps:

• Preheat oven to 375°F.
• Rinse beets and trim the top and bottom. Cut in half if they're large. Toss with olive oil, salt & pepper.
• Place beets in a baking dish with 1 tablespoon water. Cover tightly and roast 45-55 minutes or until beets are fork tender. Cool until you can handle the beets.
• Using rubber gloves or paper towels, rub the skin off of the beets (gloves recommended). Chop into cubes and set aside.
• In a saucepan, cook onion and garlic in butter until tender.
• Add cooked onion mixture, beets, (about 2 ½ cups of chopped beets) and broth to a blender. Process until very smooth, you should have about 1 ¼ cups of puree.
• Add beet puree to a saucepan and slowly whisk in the heavy cream. Add thyme and cayenne pepper, bring to a simmer and cook until thickened, about 5 minutes. Once thickened, turn heat off and stir in cheese.
• Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
• Toss pasta with sauce, adding reserved pasta water a little at a time if needed.

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER

Steps:

• Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
• Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

CHICKEN "PICCATA" WITH CHARD OR BEET GREENS

Steps:

• Cut each chicken breast into 2 equal pieces (if they are - 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
• Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
• Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
• If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
• Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.