Paccheri Pasta With Braised Chicken And Saffron Cream Recipes

PACCHERI PASTA WITH CAULIFLOWER AND SPINACH

Paccheri Pasta with Cauliflower and Spinach image

Provided by Guy Fieri

Time 32m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon salt
1 head cauliflower, cut into flowerets
2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling
3 tablespoons minced garlic
1 tablespoon sliced garlic
1 teaspoon red pepper flakes
1/4 cup chicken stock or vegetable stock
1 bunch fresh spinach (about 3 cups)
1 (28-ounce) can crushed tomatoes (best quality)
3 tablespoons capers, with 1 tablespoon juice
1 teaspoon freshly cracked black pepper
1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide
1/2 cup grated Pecorino Romano
1/4 cup chopped Italian parsley leaves

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

Pappardelle with Creamy Chicken Sauce image

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

Ingredients

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

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

Creamy Chicken Penne Pasta Recipe by Tasty image

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

Ingredients

4 slices bacon
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 teaspoons italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 small tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan cheese, plus more for serving
½ teaspoon red pepper flakes, plus more for garnish
10 oz penne pasta, cooked until al dente
3 tablespoons Chopped fresh parsley, for garnish

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.
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