Chicken Capri Pasta Recipes
CHICKEN CAPRESE PASTA RECIPE
This dish is a great way to use up a bumper crop of tomatoes and herbs. Tender fresh linguine works well with the pesto, but you can use dried pasta as well. A hot pasta dish does not always have to be loaded down with sausage, cheese, and a heavy sauce. Lighten it up and try this quick and easy Chicken Caprese Pasta, which is lightly flavored with a bright pesto made from fresh basil, parsley, and chives. When making any type of pasta dish, however, one simple trick will take the dish from good to great. The key to making great tasting pasta is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of boiling water. When the pasta is cooked, reserve a cup or two of cooking water (the exact amount is usually specified in the recipe) before draining the pasta. When combined with the other recipe ingredients, the salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles. Don't rinse the pasta or you will wash away more of the good starch. Follow recipe directions and add the pasta water a little at a time, stirring until the sauce is rich and smooth.
Provided by Southern Living Test Kitchen
Categories Pasta
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in a large Dutch oven, adding salt once water comes to a boil. Drain pasta, reserving 1 1/2 cups cooking water.
- Wipe Dutch oven clean, and add olive oil. Heat oil over medium-high. Add tomatoes to hot oil, and cook, stirring often, until slightly softened, about 2 minutes. Add shallot, and cook, stirring often, until softened, about 2 minutes. Stir in garlic; cook, stirring constantly, 1 minute.
- Add chicken, pasta, Fresh Herb Pesto, and 1/2 cup of reserved cooking water to tomato mixture, stirring to combine. Gradually stir in remaining cooking water, 1/4 cup at a time, until desired consistency is reached.
- Transfer to a serving platter, and sprinkle with basil and mozzarella. Serve immediately.
CHICKEN CAPRI PASTA
Heavenly may just be the way you describe this silky-creamy angel hair pasta dish that's studded with chicken and colorful vegetables.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Mix cream cheese spread, milk and garlic powder until blended.
- Cook and stir chicken and peppers in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done. Stir in broccoli; cook 2 to 3 min. or until heated through. Add cream cheese mixture. Cook and stir 2 to 3 min. or until heated through.
- Serve over pasta; sprinkle with Parmesan.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CAPRESE CHICKEN
I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!
Provided by Dana Andreucci Johnson
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g
CHICKEN CAPRI
Make and share this Chicken Capri recipe from Food.com.
Provided by mom2cass
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
- Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minute per side. Place the chicken breast, side by side, in a large baking dish and allow to cool.
- Preheat the oven to 350 degrees.
- Spoon 1/4 cup of the cheese mixture and 1/4 cup tomoatoe onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 min/, or until a thermometer inserted in the thickest portion of a breast registers 170 degrees and the juices run clear.
CHICKEN CAPRI PASTA
Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese.
Provided by PHILADELPHIA Cooking Creme
Categories Cooking with Philly Canada
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 50.6 g, Cholesterol 91.7 mg, Fat 16.2 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 6.9 g, Sodium 597.9 mg, Sugar 3.4 g
CHICKEN CAPRI PASTA
Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese.
Provided by Philadelphia Cooking Creme
Categories Cooking with Philly Canada
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 50.6 g, Cholesterol 91.7 mg, Fat 16.2 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 6.9 g, Sodium 597.9 mg, Sugar 3.4 g
CHICKEN CAPRI (SB DIET PHASE 1)
A great recipe that I adapted from the SB Diet cookbook. Great for Phase 1 or beyond. This is pretty close to the original, with a few changes.
Provided by CookbookCarrie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended.
- Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side.
- When done remove to a shallow casserole dish to cool slightly.
- Preheat oven to 350 degrees.
- Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes.
- Place one slice of mozzarella cheese on each one and place in the top rack of the oven.
- Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit
CHICKEN CAPRI PASTA
Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese.
Provided by Philadelphia Cooking Creme
Categories Cooking with Philly Canada
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 50.6 g, Cholesterol 91.7 mg, Fat 16.2 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 6.9 g, Sodium 597.9 mg, Sugar 3.4 g
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