OVEN CHICKEN AND LINGUINI
Easy and delicious. Add more pepper flakes if you like it spicy.
Provided by CHEFTASMAN
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
- Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 41.9 g, Cholesterol 129.2 mg, Fat 30.2 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 12.7 g, Sodium 602.5 mg, Sugar 2.8 g
OVEN PARMESAN CHICKEN WITH PENNE MARINARA
Quick Parmesan breaded chicken and a zesty marinara work together for this easy Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
- Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
- Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Cholesterol 115 mg, Fiber 4 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 0 g
CHICKEN PARMESAN WITH LINGUINE
Need a yummy idea for chicken breasts? Try this restaurant-inspired favorite at home!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
- Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.
- Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.
- Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1, Fiber 7 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g, TransFat 0 g
LEMON CHICKEN LINGUINE
A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.
Provided by MandAs
Categories Chicken
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
- Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
- Remove chicken from the pan.
- Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
- Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.
CREAMY CHICKEN ON LINGUINE
Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!
Provided by B. Filoso
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
Steps:
- In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
- Meanwhile, cook pasta according to directions on package. Drain.
- Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
- Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
OVEN CHICKEN AND LINGUINE
This is delicious, easy to prepare, and great for company. Put it into the oven before your guests arrive and have the water and spinach ready to go. It comes together quick and easy. I have always used the skin on thighs and tossed the linguine with all pan juices. For a lower fat version; you could substitute skinless chicken thighs and/or remove a some of the pan drippings before adding the spinach and pasta (keep in mind that is where all the flavor is and is the sauce for the pasta). Spaghetti or whole-wheat pasta may also be substituted.
Provided by JTsMom
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a 13"x 9"x 3" baking pan in preheated 400 F oven; then remove pan from oven.
- Stir onion, garlic, basil and red pepper flakes into the melted butter.
- Place chicken, skin side down, in butter mixture; then turn over.
- Bake uncovered, until meat next to bone is no longer pink when slashed with knife (about 45 minutes).
- Place thawed spinach in a clean kitchen towel and squeeze out liquid, set aside.
- Bring a large pot of salted water to a boil, cook linguine about 10 - 13 minutes. (do this about 10 minutes before chicken is done).
- When chicken is done, remove thighs from pan and keep warm.
- Add spinach to the pan and stir to scrape browned bits free.
- Then add pasta and Parmesan cheese; toss together until all is incorporated.
- Put pasta into a large bowl, top with chicken thighs and serve.
Nutrition Facts : Calories 788.2, Fat 50.4, SaturatedFat 21.3, Cholesterol 214.5, Sodium 580.7, Carbohydrate 35.6, Fiber 4.6, Sugar 2.5, Protein 48.3
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