Pasta Chicken Dolcelatte Recipes
PASTA, CHICKEN & DOLCELATTE
A lovely creamy, easy to make pasta dish
Provided by neilb1783
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a medium size saucepan.
- Fry the chicken for 4 minutes until golden all over.
- Pour in the wine and cook for a further minute. Stir occasionally with a wooden spoon.
- Add in the Dolcelatte and over a low heat, cook for 2 minutes stirring until melted.
- Pour in the cream with the paprika and continue to cook for a further minute stirring continuously.
- Mix in the parsley and season with salt and plenty of black pepper. Remove from the heat and set aside.
- Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente.
- Once the pasta is cooked, drain and tip into the pan with the sauce.
- Stir all together, away from the heat, for 30 seconds allowing the sauce to coat the pasta beautifully.
- Serve immediately.
SPAGHETTI WITH CHICKEN & DOLCELATTE
Make and share this Spaghetti With Chicken & Dolcelatte recipe from Food.com.
Provided by English_Rose
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the spaghetti following pack instructions.
- Meanwhile, heat the oil in a pan and cook the scallions for 1 minute, stirring occasionally.
- Add the chicken, dolcelatte, creme fraiche, lemon juice, half the parsley and seasoning to taste. Mix well until the cheese has melted and the sauce is bubbling.
- Stir in the cooked, drained spaghetti, mix thoroughly and transfer to a warmed serving dish.
- Sprinkle the pine kernels and remaining parsley over the top. Serve immediately with a mixed green salad.
Nutrition Facts : Calories 619.1, Fat 35.8, SaturatedFat 16, Cholesterol 134.7, Sodium 82.3, Carbohydrate 46.7, Fiber 2.5, Sugar 1.8, Protein 27.7
DOLCELATTE CHICKEN PARCELS
Make and share this Dolcelatte Chicken Parcels recipe from Food.com.
Provided by English_Rose
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make a horizontal cut in each chicken fillet and open them out. Fill each one with dolcelatte, then season and sprinkle with half the sage.
- Reshape the fillets, wrap the breasts in the ham and tie with fine string in two or three places to make a parcel.
- In a deep frying pan, heat the butter, then add the onion and gently cook until golden.
- Add the chicken breasts, vermouth and mushrooms.
- Bring to the boil, cover and simmer for 30-40 minutes or until the chicken is tender and cooked through.
- Remove the chicken from the pan, discard the string and keep warm.
- Stir the blended cornstarch into the sauce with seasoning, to taste, and cook for 1-2 minutes.
- Pour the sauce on to a serving plate and serve the chicken breasts whole or sliced on top.
Nutrition Facts : Calories 68.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 43.1, Carbohydrate 3.6, Fiber 0.7, Sugar 1.3, Protein 1.3
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- Add a healthy dash of olive oil to a pan, add the minced garlic, and cook the chicken until it's just beginning to turn golden brown.
- Bring a pan of water to the boil and add a good pinch of salt, once at the boil add the pappardelle and cook until it's "al dente" (See the bottom if that means nothing to you!).
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