GREEN ONION CHICKEN WITH LINGUINE RECIPE
Steps:
- Preheat oven to 200° F and stick an oven-safe plate in it.
- Bring a large stockpot of salted water to a boil, getting ready to cook the pasta. This should take 5-10 minutes, giving you time to cook the chicken and ensure that everything finishes around the same time.
- Over medium-low heat get a 10-inch skillet hot and then melt 2 tablespoons of butter.
- Season all sides of your chicken with salt and pepper.
- Add the chicken to the skillet and sauté until cooked, flipping occasionally. This should take a few minutes on each side.
- When your chicken is done, remove your plate from the oven and place the chicken on it. Tent the chicken with aluminum foil to keep warm and set aside.
- Toss the linguine or fettuccine in the boiling salted water. I used linguine, but both pastas will be al dente between 7-10 minutes. I usually take 1-2 minutes off the time the box tells me to make sure I get that perfect al dente texture.
- Place large oven-safe serving bowl into the oven to warm.
- Add minced shallots to the skillet you were just cooking the chicken in and stir around for 1 minute. If you find that your chicken soaked up most of the butter from before, you can add a tablespoon or less of butter to the pan at this step.
- Add chicken stock or broth to the skillet and raise the heat to a boil. Reduce this down to a glaze, takes around 4-5 minutes. I used commercial canned chicken broth.
- Add cream to the glaze and boil until a thicker consistency, stirring occasionally. The sauce will be ideal thickness after about 5 minutes. I may have added a little extra cream at this step, just for the fun of it. The recipe called for whipping cream, but I went on the light side.
- Add your freshly grated Romano cheese and green onions (shallots) to the mixture and stir until the cheese melts and everything blends and thickens.
- Also, for some added flavor, add the juices that have gathered on your chicken plate. Season all of this with a little pepper.
- Once your pasta has finished cooking, transfer it to your heated large serving bowl. Add your remaining 2 tablespoons of butter and mix around until the butter fully melts.
- Place your chicken on top of the pasta and finally pour your sauce mixture over both the chicken and pasta.
- Serve immediately with freshly grated Romano cheese on the side.
LINGUINE WITH GREEN ONIONS
This is a nice meatless pasta dish with an Asian flair. It also makes a tasty side dish with grilled meats or fish.
Provided by ugogirl
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook linguine just until done (al dente).
- Trim green onions and cut lengthwise into long thin threads, including green tops.
- While noodles are cooking, heat butter and sesame oil in a large skillet.
- Stir in green onions. Cook for 1 minute or until onions are wilted. Add soy sauce, ginger and garlic powder.
- Add drained pasta, toss well and serve.
Nutrition Facts : Calories 312.6, Fat 10.7, SaturatedFat 5.8, Cholesterol 22.9, Sodium 351.1, Carbohydrate 45.7, Fiber 2.7, Sugar 2.4, Protein 8.5
SPAGHETTI WITH SCALLION SAUCE
Categories Garlic Onion Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
- Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
- Drain pasta in a colander and return to pot.
- Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
LINGUINE WITH FRESH TOMATOES
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
LINGUINE WITH MELTED ONIONS AND CREAM
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze of tomato paste and a slosh of heavy cream, taste and done. This recipe comes from a book by two excellent home cooks: "The Good Food: A Cookbook of Soups, Pastas and Stews" by Julie Strand and Daniel Halpern, first published in 1985 and reissued in 2018.
Provided by Julia Moskin
Categories dinner, pastas, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
- Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
- In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
- Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
- When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
- Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
- Serve immediately, sprinkling each serving lightly with parsley, if you'd like. Pass more cheese at the table.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 20 grams, Carbohydrate 101 grams, Fat 42 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 787 milligrams, Sugar 11 grams, TransFat 0 grams
CREAMY SHIITAKE LINGUINE WITH SCALLIONS/ GREEN ONIONS
This is the recipe I use when I serve pasta to guests. It is so elegant and the flavors are extremely unique, due to the shallots and green onions.
Provided by Adina Cappell
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
- In a large frying pan, saute mushrooms in butter until they begin to soften.
- Add minced garlic and shallots; sauté an additional 2 minutes.
- Add white wine and simmer until wine is reduced by half.
- Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
- Remove from heat; add scallions, lemon juice, salt, and pepper.
- Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
- Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
- Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.
Nutrition Facts : Calories 808.2, Fat 35.9, SaturatedFat 21.4, Cholesterol 112, Sodium 192, Carbohydrate 98.4, Fiber 6.8, Sugar 6.4, Protein 19.6
ONION PASTA
I came up with this simple, wonderful recipe through trial and error. It really hits the spot and only take minutes to make. My whole family loves it - even my picky 5 year old! So quick, so easy! Garnish with grated Parmesan cheese.
Provided by Jackie
Categories Side Dish
Yield 5
Number Of Ingredients 8
Steps:
- In a large skillet place oil, butter and onions and cook until golden brown.
- Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
- Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 60.3 g, Cholesterol 90.7 mg, Fat 33 g, Fiber 5.6 g, Protein 11.6 g, SaturatedFat 9.2 g, Sodium 114.8 mg, Sugar 4.7 g
GREEN SAUCE SHRIMP PASTA RECIPE BY TASTY
Here's what you need: butter, fresh thyme, fresh rosemary, shrimp, flour, milk, onion, fresh parsley, green onion, salt, pepper, nutmeg, lime, cooked pasta
Provided by Gaspar Jose
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pan, add the butter, thyme and rosemary. Stir.
- Add the shrimp and cook for 3 minutes. Take them out of the pan and set aside.
- Sprinkle the flour and mix until it becomes slightly brown.
- Pour the warm milk slowly while mixing.
- Add salt, pepper, and ground nutmeg. Stir and add the chopped onion. Cook for 5 minutes.
- Add the fresh parsley and green onion (or chives). Blend everything with a mixer.
- Cook until the sauce is bubbling, turn off the heat. Add the shrimp. Stir and then add the lime juice
- Stir in the pasta. Serve right away.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 72 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 12 grams
LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS
Categories Nut Pasta Pepper Sauté Vegetarian Pine Nut Bell Pepper Noodle Bon Appétit
Yield Makes 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
- Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.
LINGUINE WITH BEEF AND ONIONS
Use up leftover beef brisket in this tasty linguine with beef ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
- Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Nutrition Facts : Calories 415 g, Fat 14 g, Fiber 3 g, Protein 21 g
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LINGUINE WITH SHRIMP AND GREEN ONIONS
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Reviews 8Estimated Reading Time 4 minsServings 6Total Time 40 mins
- Melt butter in a medium frying pan over medium heat. Add minced shallot and 3/4 cup green onions and cook, stirring often, until softened and fragrant, 4 to 5 minutes.
- Add the wine, increasing heat to medium-high, and cook down until nearly evaporated, about 1 minute. Stir in the cream, parmesan cheese, nutmeg, and 1 tsp. each salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook until cream is slightly thickened, about 3 minutes.
- Cook pasta according to package instructions until just tender, about 8 minutes. Reserve 1 cup cooking water, then drain pasta.
- Add the shrimp to cream sauce, increasing heat to medium, and cooking shrimp just until pink, 4-5 minutes. Add pasta to frying pan and gently mix together. Stir in reserved pasta water (mixture will be soupy, then thicken as it stands) and toss in the rest of the green onions. Add more salt and pepper if you like.
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