Pasta Pollo Recipes

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POLLO MEDITERRANEAN



Pollo Mediterranean image

Tangy, flavor-packed chicken in a rich cream sauce. Great with farfalle (bow tie) pasta (though I like to serve it with the unlikely partner of a hearty brown rice because I'm a rice nut). Killer Artichokes (from this site) and a glass of chardonnay make outstanding partners.

Provided by hike4diamonds

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
12 chicken tenders, sliced into strips
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon Italian seasoning
¼ cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons sliced green olives
½ cup dry white wine
2 tablespoons chopped fresh parsley
½ cup sour cream
1 cup milk
½ teaspoon salt
1 ½ teaspoons cornstarch
¼ cup water

Steps:

  • Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
  • Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

Nutrition Facts : Calories 392 calories, Carbohydrate 9.2 g, Cholesterol 111.5 mg, Fat 19.7 g, Fiber 1.1 g, Protein 38 g, SaturatedFat 6.8 g, Sodium 845.6 mg, Sugar 3.3 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

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

FETTUCCINE CON POLLO



Fettuccine Con Pollo image

Here's a way to give a familiar menu of chicken, noodles and peas an Italian face-lift that your family will be delighted by.

Provided by JackieOhNo

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
1 boned skinned whole chicken breast, cut into 3/4-inch chunks (about 8 oz.)
1/4 cup chopped scallion
1 teaspoon minced garlic
1/2 cup heavy cream
8 ounces fresh mushrooms, thinly sliced
1 (16 ounce) can diced tomatoes, drained
1 cup frozen peas, thawed
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup chopped fresh basil
8 ounces dried fettuccine or 1 lb fresh fettuccine
1/4 cup freshly grated parmesan cheese

Steps:

  • Heat large saucepan of salted water to boiling.
  • Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, scallions, and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes. Stir in cream, mushrooms, tomatoes, peas, salt, and peppper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
  • Meanwhile, cook pasta in boiling water until tender but still firm to the bite. Drain thoroughly and transfer to wide serving bowl.
  • Pour sauce over pasta, sprinkle with Parmesan, and toss to combine. Serve hot.

PASTA POMODORO



Pasta Pomodoro image

Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Provided by DEBNJAMES

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package angel hair pasta
¼ cup olive oil
½ onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
  • Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
  • Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g

ARROZ CON POLLO



Arroz con Pollo image

Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.

Provided by Von Diaz

Categories     dinner, grains and rice, poultry, vegetables, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 27

3 large garlic cloves, finely minced
1 tablespoon kosher salt
1 tablespoon olive oil
2 teaspoons white vinegar
1 1/2 teaspoons dried oregano
1/4 teaspoon black pepper
3 pounds boneless, skinless chicken thighs
3 cups medium-grain white rice
3 tablespoons olive oil
5 cups low-sodium chicken broth (or water)
2 1/2 to 3 cups fresh sofrito (see recipe below)
3 dried bay leaves
1 teaspoon ground annatto or sweet paprika
1 cup tomato sauce (basic canned tomato sauce is fine)
3/4 cup medium pimento-stuffed olives, drained (optional)
2 teaspoons drained capers (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
2 cups frozen peas, thawed
1 lime, cut into wedges
Salted, sliced avocado and tomato, for serving
1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Note)
6 fresh cilantro stems, coarsely chopped

Steps:

  • Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
  • Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
  • Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
  • Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
  • Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
  • Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
  • Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
  • Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
  • Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
  • Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
  • Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
  • Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY



Arroz Con Pollo With Matt And Patrick Recipe by Tasty image

Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 teaspoon salt, plus more for water
6 bone-in, skin-on chicken thighs
3 tablespoons vegetable oil
1 cup long grain rice
1 clove garlic, finely minced
½ yellow onion, finely chopped
8 oz tomato sauce, 1 can
2 cubes chicken bouillon
2 cups hot water
6 oz peas, 1 can
6 oz carrot, 1 can

Steps:

  • Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
  • Shred the chicken from the bones and set aside.
  • Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
  • Add the garlic, onion, and salt. Stir the rice until it turns golden.
  • Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
  • Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
  • Mix in the shredded chicken, peas, and carrots.
  • Remove the rice from the heat and fluff with fork.
  • Enjoy!

Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams

PENNE POLLO (CHICKEN PASTA)



Penne Pollo (Chicken Pasta) image

Rich Italian Dish

Provided by danny1hayes

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In a frying pan or saucepan cook the chicken until almost cooked
  • Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
  • Add 1 tsp of Pesto

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)



Brodo di Pollo con Pastina (Chicken Soup With Pastina) image

Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic - and a good drizzle of olive oil - for a rich, flavorful broth that comes together fairly quickly.

Provided by Naz Deravian

Categories     dinner, lunch, soups and stews, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 large boneless, skinless chicken breasts (about 1 pound)
1 large yellow onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons kosher salt (Diamond Crystal), or to taste
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 large carrots, peeled and sliced into ¼-inch half moons
3 large celery ribs, sliced into ¼-inch half moons
3 garlic cloves, finely chopped
2 teaspoons tomato paste
1/2 cup pastina, such as Acini di Pepe, or orzo (about 4 ounces)
1/2 cup finely chopped parsley
Grated Parmesan, for serving

Steps:

  • Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
  • Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
  • Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
  • While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.

PASTA POLLO



Pasta Pollo image

This is a lovely easy chicken and pasta recipe with a creamy garlic tomato sauce with mushrooms,sweetcorn and onions adding mozzarella and cheddar cheese to make a stringy texture to the sauce then served with rigatoni pasta

Provided by woka77

Time 35m

Yield Serves 2

Number Of Ingredients 10

1 large onion
Garlic puree Half a tea spoon
Sweetcorn 140g
Tomato Pasta Sauce 1 Desert Spoon
single cream 150ml
Mozzarella & Cheddar cheese grated
Mushrooms 300g Chopped
Frozen Chicken strips
Olive Oil 1 tablespoon
Rigatoni Pasta 150g

Steps:

  • Heat the olive oil in a large sauté Pan then add the onions & chicken and fry until both are golden brown ** Vegetarian option replace the chicken with green peppers **
  • Add the garlic puree with the sweetcorn and chopped mushrooms and then stir into the chicken and onions and cook for further 5 minutes until mushrooms have browned
  • Add a good desert spoon of tomato pasta sauce and stir into the ingredients cooking in the pan
  • Add the cream to the pan and bring it to the boil then remove from the heat and add the Mozzarella and Cheddar cheese and let it melt into rest of the ingredients
  • Cook the Rigatoni Pasta to the packets instructions

POLLO LINGUINE PRIMAVERA



Pollo Linguine Primavera image

A light summer pasta full of great flavors and a special ingredient that adds a different texture to your pasta dish.

Provided by misskris3780

Categories     One Dish Meal

Time 35m

Yield 1 big bowl full, 8 serving(s)

Number Of Ingredients 11

8 teaspoons virgin olive oil
1 lb boneless skinless chicken breast, cut into bite size pieces
2 fresh garlic cloves, minced
1 teaspoon basil
1 cup sliced green pepper
1 cup sliced red pepper
8 cups cooked linguine
1 cup cooked broccoli
2 eggs, beaten
1 cup cherry tomatoes, cut into halves
1/4 cup grated parmesan cheese (romano mixed works too)

Steps:

  • Heat oil in large non-stick skillet and saute chicken, garlic, and basil funtil chicken is cooked through.
  • Add veggies and cook until tender, add cooked broccoli last.
  • Add cooked linguine to pan and toss.
  • Add eggs and stir over medium heat to coat all ingredients and thicken.
  • Add tomatoes and cheese last and toss.
  • season to taste with slat, and freshly ground pepper.
  • I usually add more cheese at the table.
  • This goes great with garlic bread and salad to complete your meal.

Nutrition Facts : Calories 375.1, Fat 8.8, SaturatedFat 2, Cholesterol 88.5, Sodium 113.7, Carbohydrate 47.8, Fiber 4.1, Sugar 2.9, Protein 25

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From skinnytaste.com


BEST ARROZ CON POLLO RECIPES | FOOD NETWORK CANADA
2016-04-15 Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
From foodnetwork.ca


POLLO GUISADO (LATIN CHICKEN STEW WITH OLIVES) - SKINNYTASTE
2022-01-18 Season chicken with adobo seasoning salt. In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes. Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant. Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
From skinnytaste.com


COMMUNITY RECIPE: PENNE AL POLLO - SORTEDFOOD
Ingredients. 1 sliced chicken breast. salt. 2 crushed garlic cloves. 1 tsp pesto. 8 button mushrooms (optional) pepper. 250 ml cooking cream. 2 cup penne pasta.
From sortedfood.com


SHELL’S PASTA & SEAFOOD’S RIGATONI POLLO WITH CHIPOTLE CREAM SAUCE
2018-09-21 Melt butter in large skillet over medium heat. Add garlic and shallots and sauté for 1 minute. Add heavy cream and chipotle paste and whisk until combined. Let sauce come to a low boil. Take off heat and slowly stir in the cornstarch slurry, adding small amounts at a time and stirring constantly. Add salt and pepper to taste.
From goodtaste.tv


PASTA CON VERDURA E POLLO | PASTA WITH VEGETABLES AND CHICKEN
2015-04-10 Saute the asparagus pieces slightly to desired doneness (or can microwave). Season with salt and chili flakes if desired. Cut the chicken into 1″X 2″ pieces. Season with salt and pepper and dried parsley. Saute the seasoned chicken pieces in olive oil until completely cooked through.
From nonnasway.com


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