Gemelli Pasta With Chicken Recipes

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GEMELLI PASTA WITH FENNEL JUICE, BROCCOLI AND OVEN-DRIED TOMATOES



Gemelli Pasta with Fennel Juice, Broccoli and Oven-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 15h45m

Yield 4 servings

Number Of Ingredients 12

7 medium Roma tomatoes
1 1/2 teaspoons sugar
1 tablespoon salt
1 1/2 cups peeled garlic cloves
1/2 cup extra-virgin olive oil
5 heads fennel
1 pound dry gemelli pasta
8 garlic cloves, peeled and slivered
2 cups broccoli rabe, blanched and coarsely chopped
2 tablespoons dry or 4 tablespoons fresh oregano, chopped
1/4 teaspoon crushed red pepper
Shaved Parmesan cheese

Steps:

  • Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half lengthwise. Mix in a bowl with sugar and salt. Place on a sheet pan cut-side up and bake for 2 1/2 hours. Turn oven off and leave tomatoes inside overnight. The next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to 7 more hours, depending on size. The tomatoes should be shriveled, but not at all crispy. Remove from oven, let cool, and then cut into julienne strips. Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours. Cloves should be very soft. Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally. Julienne one large head of fennel, toss with 1 tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for 2 hours.
  • Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft. Puree in a blender. Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid. Discard solids. Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside. Heat remaining oil in a skillet, add slivered garlic and stir until golden brown. Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry). Add fennel juice and reduce by half. Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh). Stir in pasta. Serve in shallow bowls and garnish with shaved Parmesan cheese.

GARLIC AND PARMESAN GEMELLI PASTA



Garlic and Parmesan Gemelli Pasta image

This is a really delicious gemelli pasta dish which is sure to please. Should be served with a breath mint!

Provided by guynotorious

Categories     Pasta by Shape

Time 45m

Yield 8

Number Of Ingredients 12

1 ½ tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons butter
3 tablespoons minced garlic
8 sprigs fresh cilantro
8 leaves fresh basil
1 cup grated Parmesan cheese
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 (16 ounce) package gemelli pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large, deep skillet. Add chicken and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and cut into small chunks.
  • Add remaining oil, butter, and garlic to the skillet and begin cooking over low heat. Add cilantro and basil and stir to keep the mixture moving. Slowly add cooked chicken, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper. Cook, stirring often to keep the cheese from burning, for about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Drain pasta and return to the pot. Pour in sauce and toss to coat.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 43.3 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 2.7 g, Protein 20.6 g, SaturatedFat 4.5 g, Sodium 489.8 mg, Sugar 2.1 g

GEMELLI WITH CHICKEN AND VEGETABLES IN TOMATO-BASIL CREAM SAUCE



Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce image

Make and share this Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by Cooking Creation

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb chicken breast, boneless and skinless cut bite-size
2 tablespoons olive oil
1/4 cup onion, julienne cut
1/4 cup carrot, julienne cut
1/4 cup red bell pepper, julienne cut
1 garlic clove, minced
1 1/2 cups heavy cream
1 cup tomatoes, diced
1 tablespoon tomato paste
1/4 cup parmesan cheese, grated
2 tablespoons fresh basil, chopped
1/2 teaspoon sugar
1 pinch cayenne (to taste)
salt, to taste
pepper, to taste
8 ounces gemelli pasta, cooked and drained

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
  • Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
  • Once chicken is cooked through, stir in the Gemelli pasta.
  • Serve and enjoy!

GEMELLI PASTA WITH CHICKEN RECIPE



Gemelli Pasta with Chicken Recipe image

Provided by Queenbee_47

Number Of Ingredients 15

4 boneless Chicken Breasts, cut into bite size pieces
2 tblsp. Olive Oil
1 lb. Gemelli Pasta
1 can diced tomatoes, prefer S&W w/garlic
1 medium sweet Onion, thinly sliced
2 Garlic cloves, minced
5-6 baby Portabellos or crimini mushrooms, sliced
4-5 Sun-dried Tomatoes, thinly sliced
1/4 tsp. Red Pepper flakes
3/4 cup dry White Wine
3/4 cup Heavy Cream
1 1/2 tsp. McCormick's Pizza Seasoning
5-6 fresh Basil leaves,thinly sliced
Salt and Pepper to taste
Shaved Parmesean to garnish

Steps:

  • Season chicken liberally with salt and pepper. Boil pasta according to package directions and reserve up to a cup of pasta water. In a large skillet, brown chicken in 1 tlbsp. of the olive oil. Remove chicken when browned and set to the side. Add other 1 tlbsp of olive oil, then add onion and garlic and red pepper flakes, saute about a minute and add mushrooms. Cook another 2 minutes and add diced tomatoes and the white wine. Cook one more minute, then add heavy cream and pizza seasoning. Add more salt and pepper to taste. Add well drained pasta and 3/4 cup to 1 cup of the reserved pasta water along with the chicken. Add basil and shave parmesean and serve.

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