PACCHERI PASTA WITH CAULIFLOWER AND SPINACH
Steps:
- Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and saute the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture. Saute briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.
- Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil. Serve immediately with remaining cheese on the side.
PAPPARDELLE WITH CREAMY CHICKEN SAUCE
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 7
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g
CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
- In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
- Add the garlic and cook until softened.
- Add spinach and tomatoes and cook until the spinach is wilted.
- Add the cream, Parmesan, an red pepper flakes and bring to a boil.
- Add the penne and bacon, and stir until fully coated in sauce.
- Serve with parsley, Parmesan, and red pepper flakes, if desired.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams
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2010-08-05 Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden, about 7 minutes per side. …
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- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden, about 7 minutes per side. Transfer chicken to plate. Add onions and garlic to drippings in skillet; sauté until onions are slightly softened, 7 to 8 minutes. Add wine and saffron to skillet; bring to boil. Continue to boil until liquid is thickened and reduced by less than half, about 8 minutes. Add 2 cups chicken broth to skillet. Return chicken to skillet; bring to boil. Reduce heat to low. Cover; simmer gently until chicken is very tender (adjust heat to prevent boiling and turn chicken over after 30 minutes), about 1 hour total. Transfer chicken to plate and cool.
- Reserve skillet with juices. Remove skin and bones from chicken and discard. Tear chicken meat into bite-size pieces; place in medium bowl and reserve.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.
- Meanwhile, spoon off fat from juices in skillet; discard fat. Add cream to juices in skillet and boil until sauce is reduced to 2 1/2 cups and is thick enough to coat spoon, about 10 minutes. Stir in 2 tablespoons lemon juice, then chicken pieces. Stir over medium heat until heated through, adding more broth by 1/4 cupfuls to thin sauce as needed and adding more lemon juice by teaspoonfuls, if desired, about 5 minutes. Season with salt and pepper. Add chicken mixture to pasta in pot and toss to coat. Stir in basil. Transfer pasta to plates.
PACCHERI PASTA WITH BRAISED CHICKEN AND SAFFRON CREAM
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