Herbed Chicken And Walnuts Over Pasta Recipes

QUICK AND EASY HERB MARINATED CHICKEN WITH PASTA

Quick and Easy Herb Marinated Chicken With Pasta image

My herb garden is overflowing this year. This was a quick and easy way to have a fresh tasting dinner, and use up some of my bountiful harvest! Serve with a nice green salad and warm bread.

Provided by stimied

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1/8 teaspoon red pepper flakes (or to taste)
1 lb boneless chicken breasts or 1 lb boneless chicken thighs
1 lb cooked pasta (I like Penne)
1 quart prepared pasta sauce (I use home cooked, but a jar would work just fine)

Steps:

Mix together oil, vinegar, lemon juice, basil, parsley, oregano, and pepper flakes together in a shallow bowl.
Add chicken and toss to coat.
Marinate for at least 30 minutes or as long as 2 hours.
Grill or broil chicken until the internal temperature reaches 165 degrees, or until throughly cooked.
Serve by spooning warmed sauce over hot pasta, slice the chicken and arrange on top.

Nutrition Facts : Calories 619.4, Fat 39.2, SaturatedFat 7, Cholesterol 51.9, Sodium 752.4, Carbohydrate 46, Fiber 8.2, Sugar 16, Protein 20.9

GARLIC AND HERB PASTA WITH TOASTED WALNUTS

Garlic and Herb Pasta with Toasted Walnuts image

Stop searching for a creamy garlic and herb pasta recipe- you've just found it! Whip up our easy recipe for Garlic and Herb Pasta with Toasted Walnuts.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

Ingredients

3 cups fusilli pasta, uncooked
1 cup milk
3/4 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup chopped walnuts, toasted
1 Tbsp. chopped fresh parsley

Steps:

Cook pasta in large saucepan as directed on package, omitting salt. Drain pasta in colander, reserving 1/2 cup of the cooking water.
Return reserved cooking water to saucepan. Stir in milk; cook on medium heat 2 to 3 min. or until heated through, stirring frequently. (Do not let mixture come to boil.)
Add cream cheese spread; cook and stir 4 min. or until cream cheese is completely melted and sauce is well blended. Stir in Parmesan. Remove from heat.
Add pasta; stir until evenly coated with sauce. Sprinkle with nuts and parsley.

Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

LINGUINE WITH CHICKEN AND WALNUT SAUCE

Linguine with Chicken and Walnut Sauce image

Provided by Liza Davies

Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
3 skinless boneless chicken breast halves, cut into 3/4-inch pieces
1 red bell pepper, diced
2 large shallots, chopped
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2/3 cup chopped toasted walnuts
1/2 cup frozen peas
2/3 cup whipping cream
1/2 cup canned low-salt chicken broth
1/2 pound linguine, freshly cooked
1/3 cup grated Parmesan cheese

Steps:

Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

WALNUT AND HERB CRUSTED CHICKEN

Walnut and Herb Crusted Chicken image

This is absolutely my favorite way of preparing baked chicken thighs. I find the coating is enough to coat 7 thighs. I use chicken thighs with the bone in, but I pull the skin off. Skinless breasts may also be used, but we think the thighs are more flavorful. This recipe came from an ad for Diamond walnuts.

Provided by Lorraine of AZ

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup finely chopped walnuts
1/4 cup plain breadcrumbs
1 1/2 teaspoons dried basil leaves
3/4 teaspoon dried rosemary leaves
2 tablespoons flour
1/2 teaspoon salt
1 eggs or 1 egg white
2 1/2 lbs skinless chicken pieces

Steps:

Preheat oven to 350 degrees.
In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt.
In a second shallow dish, lightly beat the egg.
Roll each piece of chicken in the egg, then in walnut mixture.
Lay coated pieces on a baking sheet.
Bake 40-45 minutes in preheated oven until crust is browned.

HERBED CHICKEN PASTA RECIPE

Herbed Chicken Pasta Recipe image

Provided by á-46686

Number Of Ingredients 11

Ingredients

1 teaspoon vegetable oil
1 1/2 cups sliced mushrooms
1/2 cup chopped onion
1 garlic clove, minced
1 pound skinned, boned chicken breasts, cut into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups coarsely chopped tomato
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1/4 cup grated fresh parmesan cheese

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic; saute 2 minutes. Add chicken, salt basil, and pepper; saute 5 minutes or until chicken is done. Add tomato; saute 2 minutes. Serve over pasta; sprinkle with cheese.

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