POLLO MEDITERRANEAN
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
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
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
FETTUCCINE CON POLLO
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
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
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
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
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
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
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
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)
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)
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
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
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
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
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
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
More about "pasta pollo recipes"
10 BEST PASTA CON POLLO RECIPES | YUMMLY
From yummly.com
PASTA CON POLLO (CHICKEN PASTA) - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (2)Total Time 1 hr 5 minsCategory EntreesPublished 2021-09-17
PASTA CON POLLO E SPINACI - JOHN FODERA'S TUSCAN VINES
From johnfodera.com
14 BEST POLLO PESCETARIAN RECIPE IDEAS - TOP RECIPES
From topteenrecipes.com
PASTA CON POLLO - PINTEREST.CA
From pinterest.ca
10 BEST CHICKEN POLLO PASTA RECIPES | YUMMLY
From yummly.com
ENSALADA DE POLLO RECIPE - KEY TO MY LIME - KEY TO MY LIME
From keytomylime.com
PASTA POMODORO - THE STAY AT HOME CHEF
From thestayathomechef.com
20+ PASTA ALFREDO CON POLLO RECIPE – RECIPESFORDINNER.US
From recipesfordinner.us
SPAGHETTI CON POLLO E FUNGHI – CHICKEN & MUSHROOM PASTA
From domesblissity.com
POLLO ALLA ROMANA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POLLO LIMONELLO PASTA (CHICKEN, TURMERIC, AND GREEK …
From thekitchenabroad.com
PASTA CON POLLO RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PENNE CON POLLO E BROCCOLI - READER'S DIGEST CANADA
From readersdigest.ca
POLLO PESTO PASTA - PIZZAEXPRESS
From pizzaexpress.com
LEMON PASTA RECIPE | BON APPéTIT
From bonappetit.com
PASTA CON POLLO RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST PASTA CON POLLO RECIPES | YUMMLY
From yummly.co.uk
PASTA CON POLLO - PINTEREST
From pinterest.ca
PASTA CON POLLO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIZZA EXPRESS POLLO PESTO PASTA RECIPE - YOU MAGAZINE
From you.co.uk
SPAGHETTI CON POLLO Y SALSA CRIOLLA (COLOMBIAN ... - MY COLOMBIAN …
From mycolombianrecipes.com
PASTA CON POLLO (COLOMBIAN CREAMY PASTA WITH CHICKEN)
From mycolombianrecipes.com
110 PASTA POLLO IDEAS | COOKING RECIPES, COOKING, RECIPES
From pinterest.com
PASTA PICCANTE DEL POLLO - CUISINART.COM
From cuisinart.com
TALLARIN CON POLLO | PISCO TRAIL
From piscotrail.com
ITALIAN PASTA RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
MACARONI GRILL PASTA DI POLLO AL SUGA BIANCO - COPYKAT RECIPES
From copykat.com
PASTA CON POLLO RECIPE - THERESCIPES.INFO
From therecipes.info
MACARONI GRILL'S SCALOPPINE DI POLLO (CHICKEN CUTLETS) RECIPE
From thespruceeats.com
POLLO ALLA DIAVOLA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POLLO IN POTACCHIO (ITALIAN BRAISED CHICKEN) - SKINNYTASTE
From skinnytaste.com
BEST ARROZ CON POLLO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
POLLO GUISADO (LATIN CHICKEN STEW WITH OLIVES) - SKINNYTASTE
From skinnytaste.com
COMMUNITY RECIPE: PENNE AL POLLO - SORTEDFOOD
From sortedfood.com
SHELL’S PASTA & SEAFOOD’S RIGATONI POLLO WITH CHIPOTLE CREAM SAUCE
From goodtaste.tv
PASTA CON VERDURA E POLLO | PASTA WITH VEGETABLES AND CHICKEN
From nonnasway.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love