GRILLED CHICKEN AND PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
- Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
- In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
- Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
- Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
- Delicious!
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
HABANERO GRILLED CHICKEN ON A BED OF PASTA
A really tasty and spicy low-fat option. Forget about boring diet chicken dinners. The sauce makes all the difference.
Provided by Molly Bloom
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tsp of oil. Rub chicken with lime juice, salt and pepper and cook until skin is brown. Remove chicken from pan.
- Add remaining oil to the same pan and cook onions, garlic, thyme and chile for 2 minutes.
- Add tomatoes and simmer for 2 minutes.
- Add chicken breasts and simmer until chicken is throughly cooked. If sauce gets too thick, add a little water.
- Adjust salt to taste. Serve whole chicken breast with sauce on a bed of cooked pasta.
Nutrition Facts : Calories 358.2, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 142.9, Carbohydrate 45.4, Fiber 8.2, Sugar 3.4, Protein 29.9
BEN'S HABANERO CHICKEN
Make and share this Ben's Habanero Chicken recipe from Food.com.
Provided by carolinerenee
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add chicken breasts to pan and sliced habanero and jalapeno.
- Add water and butter.
- Do a good sprinkling of ground red pepper and sprinkle on Garlic.
- Add about 10 to 15 drops of Franks Cayenne pepper sauce.
- Salt to your taste.
- Cook for 30 minutes on medium.
- Stir and add another sprinking of Cayenne pepper and about another 10 drops of pepper sauce then turn down heat and simmer another 10 minutes.
- Serve.
- The juice is delish served on mashed potatoes and field peas!
HABANERO PEPPER CREAM PASTA
This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.
Provided by Stefanie Magee Magnuson
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
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.
- Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g
JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
- In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
- Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
ROASTED HABANERO CHICKEN
A chicken recipe that highlights the spicy sweetness from roasted habanero peppers. From Life's Ambrosia.
Provided by Barbell Bunny
Categories Chicken
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place habanero pepper on a baking sheet and roast for 10 - 15 minutes or until soft.
- Combine roasted habanero pepper, olive oil, vinegar, garlic, salt, cilantro and lime juice in a food processor. Process until well blended.
- Place chicken in a bowl. Pour marinade over the top. Cover and refrigerate for at least 2 hours.
- When ready to cook. Preheat oven to 400 degrees.
- Place chicken in a baking dish or oven proof pan. Pour marinade over the top. Lay sliced onions around chicken. Cook in preheated oven for 35 - 40 minutes or until chicken is cooked through and browned.
- Transfer chicken to a serving platter and spoon sauce over the top. Serve.
ITALIAN GRILLED CHICKEN & VEGETABLE PASTA
By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill.
Provided by LAURIE
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
- Remove chicken and vegetables from bag, discard marinade.
- Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
- Cool slightly; cut into strips.
- Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.
Nutrition Facts : Calories 347.1, Fat 10.8, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.1, Carbohydrate 37.5, Fiber 3.1, Sugar 6.1, Protein 24.8
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