CHICKEN CACCIATORE PASTA
A yummy marinara pasta packed with veggies that kids will love.
Provided by ChefBillT
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
- Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
- Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
- Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.
Nutrition Facts : Calories 631 calories, Carbohydrate 54.5 g, Cholesterol 116.9 mg, Fat 26.4 g, Fiber 7.6 g, Protein 44.3 g, SaturatedFat 6.3 g, Sodium 1456.6 mg, Sugar 9.6 g
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
Provided by Mark Bittman
Categories dinner, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
- Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN AND STROZZAPRETI PASTA
A very easy and delicious pasta dish
Provided by melaniejhodson
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place pasta in pan of boiling salted water and cook for required time. Drain into colander. Meanwhile heat a frying pan with dash of olive oil and fry off chicken strips with salt and pepper until they are browned on one side.
- Turn over the chicken and add the onions. Fry until everything is golden brown.
- Add garlic and vegetable stock to deglaze the pan, reduce the stock.
- Add the red pesto, sweet chilli and creme fraiche, stir well and simmer.
- Add the cooked pasta, combine well and serve.
STROZZAPRETI
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the flour on a worktable. Make a well in the center of the flour and add the tomatoes, egg, and salt. Combine together and knead until the mixture becomes an even dough. If the mixture becomes too wet, add more flour, if it becomes too dry, add more tomato juice.
- Sprinkle the work surface with a little flour. Cut a quarter of the dough and roll the dough flat. Cut the dough into strips 1/2-inch wide and then each strip about 2 to 3-inches long. Using your thumb and index finger, gently pinch the width of the dough strip, and then roll out. Repeat the above process until all the dough is used up. Cover up any excess dough with a cloth to prevent it from drying, if you are not using it immediately.
- Put the dough-strips on a lightly floured board and then add to a pot of boiling salted water. Stir to prevent the pasta from sticking together and drain when the pasta floats to the surface, 2 to 3 minutes. Reserve 1/4 cup pasta water.
- To make the sauce: Add the olive oil, chopped rosemary, and Parmigiano cheese to a cold saucepan. Add the cooked strozzapreti to the saucepan with a 1/4 cup pasta water and mix well.
JERK CHICKEN RASTA PASTA
I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
- Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
- Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
- Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
- Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
- Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.
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- Chicken Carbonara. This delightful carbonara includes chicken along with the traditional bacon, eggs, and cheese. The dish is a fast and easy preparation, and the chicken makes it a hearty all-in-one meal.
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- Garlic Chicken and Shrimp. The complementary combo of chicken and shrimp make a delicious topper for pasta or rice. Fresh herbs and a generous amount of butter and garlic provide the mouthwatering flavors.
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- Handmade Strozzapreti. To make fresh strozzapreti, all you need is all-purpose flour, semolina flour, salt, and warm water. Some recipes call for eggs, but this one does not.
- Strozzapreti with Roasted Tomatoes. This recipe explains how to make a homemade tomato sauce using cherry tomatoes, olive oil, minced garlic, pecorino cheese, and fresh basil (or parsley).
- Strozzapreti with Mushrooms & Ricotta. Try this dish if you want a recipe with lots of vegetables. You will start with a soffrito, which consists of finely chopped red onion, carrot, and celery.
- Strozzapreti with Creamy Pasta Sauce & Clams. Seafood lovers will thoroughly enjoy this simple pasta and clams recipe. It is a simple yet flavorful dish that takes less than 30 minutes to prepare.
- Strozzapreti with Italian Sausage, Broccolini, Braised Walnuts and Lemon Walnut Panko. Who knew that the Hallmark Channel shares recipes? This recipe comes from an executive chef, and it can feed a family of four.
- Spring Strozzapreti Pasta with Parmesan Cream Sauce. The best word to describe this dish is exquisite. It has asparagus, peas, and scallions, which add a beautiful green coloration to the pasta.
- Strozzapreti Pasta with Squid and Tomato Sauce. This dish combines the flavors of the Sicilian coast (the squid) with the traditions of Tuscany (strozzapreti pasta).
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